Red Currant Cake

Tender vanilla cake, with a layer of lemony mascarpone and macerated red currants, all topped with buttery streusel, this Red Currant Cake is like a summer berry coffee cake.

Prep Time45

Cook Time1

Total Time1 45

Course: Afternoon Kaffee, Breakfast, Dessert

Cuisine: American, German

Keyword: cake, cherries, Streusel

Servings:

Calories: 448kcal

Equipment

9" Spring Form Pan

Ingredients

Red Currant Raspberry Filling

200 grams red currants 50 grams set aside for topping
150 grams raspberries
50 grams granulated sugar

Mascarpone filling

135 grams mascarpone room temperature
2 tablespoons lemon juice
50 grams granulated sugar

Streusel

175 grams all purpose flour
125 grams granulated sugar
125 grams butter very soft
1 teaspoon vanilla extract

Vanilla Cake

150 grams all purpose flour
150 grams granulated sugar
1 teaspoon baking powder
2 eggs large room temperature
125 grams butter soft
1 teaspoon vanilla extract
1/2 teaspoon salt

Instructions

Macerated Berry Filling

In a medium bowl, add in 150 grams of the rinsed and picked red currants, all of the raspberries, and 50 grams of granulated sugar.
Stir to combine and place in the fridge overnight to macerate.
If you don't have time to let it sit overnight, try to let it sit for at least 2 hours at room temperature, covered.

Streusel

In a medium bowl whisk together the flour and sugar. Then add in the butter and vanilla.
Rub the butter into the dry ingredients using a fork until all of the butter has been fully mixed in.

Mascarpone Layer

In a medium mixing bowl, add in the room temperature mascarpone along with the lemon juice and sugar.
Use a spoon or rubber spatula to stir together and set aside.

Assemble and Bake the Cake

Preheat the oven to 350 F and place a rack in the center.
Line a 9" springform pan with parchment paper or a baking spray with flour in it.
In the bowl of a stand mixer, whisk together the flour, baking powder, sugar, and salt. Then add in the soft butter, eggs, and vanilla.
Use the paddle attachment to mix the batter first on low speed for 10 seconds, then turn it to high for 20 seconds. Scrape down the sides of the bowl to make sure the batter is fully mixed.
Pour the vanilla cake batter into the lined springform pan.
Use a rubber spatula to level out the surface of the cake.
Dollop the mascarpone filling over the top and gently spread it out into an even layer.
Use a fork to evenly distribute the macerated berries over the mascarpone layer, leaving some of the juices behind.
Clump the streusel and sprinkle it over the cherry layers.
Sprinkle the remaining 50 grams of fresh red currants over the top.
Place the cake into the preheated oven and bake for 30 minutes. Rotate the cake 180 degrees and bake for 30 more minutes.
Insert a tooth pick into the center, if it comes out with cake batter on it or the cake doesn't seem solid, bake for another 5-10 minutes.
Once baked, remove from the oven and leave to cool for 10 minutes on a wire rack. Run a knife along the edge between the cake and the pan and then remove the spring form ring.
Ideally allow the cake to cool for at least 20 more minutes before cutting into and serving.
To serve, optionally top with a dusting powdered sugar.

Notes

A few alternatives to red currants would be to use only raspberries so simply replace the weight of red currants with raspberries. You could also use red or black currant jam with raspberries - this you will need to eyeball the amount a little but I would just dollop it around on top of the mascarpone layer.
This cake is delicious warm from the oven (it does need to cool a bit first to hold together) but you can also make it the day before, let it come to room temp and cover the top with a sheet of plastic wrap. If you want to make it a few days in advance, transfer it to an airtight container and store it in the fridge; just be sure to let it warm up or come to room temperature before serving it.
Allow the mascarpone to come to room temperature before trying to stir it together with the sugar and lemon juice, this will give you a soft consistency without having to whip air into it with a mixer.
Fresh or frozen berries will work here, just be sure to not scoop all of the extra juice into the cake as it will make it too wet.
Make sure all the ingredients are at room temperature - this will help get a smooth and fluffy cake batter.
If you don't have a 9" springform pan, a regular 9" metal cake pan will work too!
This cake can be difficult to tell when it is finished baking, but if a toothpick is inserted in the center, just make sure no raw cake batter comes out with it.
Let the cake cool for 10 minutes before releasing the spring form so that it has a chance to set slightly.

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