Swabian Redcurrant Meringue Cake (Träubleskuchen)
This German classic cake, known as Träubleskuchen, is a beloved summer cake. Its delicate shortcrust pastry, combined with tart redcurrants and a crisp meringue topping, is the perfect treat for any occasion.
In Germany, Johannisbeerkuchen, especially with meringue, is a staple of summer baking. Redcurrants, which are typically in season from June to August, add a distinctive tartness to cakes and desserts.
Traditionally served during family gatherings or special events, it reflects the love for seasonal, fresh ingredients in the German cuisine. Variations with white or blackcurrants are also common, but the vibrant redcurrant version is most popular due to its balance of sweetness and acidity.
Essential Tips
- Always use fresh redcurrants
Always opt for fresh redcurrants, and be sure to remove any damaged or overly ripe berries. Carefully strip off all the stems before using them. - Choice of berries
Traditionally, red currants are used, but you can also substitute them with white or black currants. Black and white varieties tend to be sweeter and add a unique twist to the cake. - Shortcrust pastry:
Make sure all ingredients for the pastry are cold. The butter should be chilled and worked into the flour using your fingertips. Shortcrust pastry can be delicate, so handle it with care. - Perfect meringue
To achieve a stable and glossy meringue, first whisk the egg whites with a pinch of salt until stiff, then gradually add the sugar. This method ensures the meringue holds its shape and has a light texture. - Adding nuts to the filling
For a fluffier filling, ground nuts such as almonds, hazelnuts, or walnuts can be added. While almonds are traditional, the other varieties also work well.
Also try Fresh Lemon fridge Cake or Easy Tres Leches Cake (Milk Cake).
Swabian Redcurrant Meringue Cake (Träubleskuchen)
Equipment
- Springform tin 28 cm
Ingredients
- 250 g plain flour
- 80 g caster sugar
- A pinch of salt
- 1 egg
- 125 g cold butter
Filling:
- 500 g redcurrants
- 6 egg whites
- 200 g caster sugar
- 100 g ground almonds
- 1 tbsp cornflour
Instructions
- Sift the flour into a large mixing bowl. Add the sugar and salt.
- Cut the cold butter into small pieces and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Keep your hands cool by rinsing them with cold water if needed.
- Beat the egg until frothy, then quickly mix it into the dough. Shape the dough into a ball, wrap it in cling film, and refrigerate for 45 minutes.
- Preheat the oven to 180°C (fan 160°C). Roll out the dough on a floured surface to about 32 cm in diameter and place it into the springform tin. Press the dough slightly up the sides and prick the base with a fork.
- Line the pastry with baking paper and weigh it down with baking beans or dried pulses. Blind bake the pastry for 15 minutes.
For the filling:
- Wash the redcurrants, allow them to drain well, and remove them from the stalks.
- Whisk the egg whites with a pinch of salt until stiff peaks form, then gradually add the sugar. Gently fold in the ground almonds and cornflour.
- Carefully fold in the redcurrants and spread the mixture evenly over the pre-baked pastry base.
- Bake the cake on the lowest shelf of the oven for 50-60 minutes. After 30 minutes, cover the cake with a sheet of baking paper to prevent the meringue from browning too much.
- Allow the cake to cool completely before removing it from the tin.
