Red Currant Cake (Polish-Style)

Side view of red currant cake slice on white plate with whole cake in background.

This red currant cake is made with fresh red currants and shortcrust pastry for a delicious summer bake. It has a hint of marzipan flavour and comes with a crunchy almond topping. Simple to make and perfect for any occasion!

Course Dessert

Cuisine Polish-style, vegetarian

Prep Time 15

Cook Time 1

1 hour resting time 1

Total Time 2 15

Servings slices

Calories 249kcal

Author Monika Dabrowski

Equipment

9''/23cm springform pan
Food processor
Box grater

Ingredients

12.35 ounces red currants approx. 2½ cups
2¼ cups all-purpose/plain flour +2tsp for dusting the pan
⅔ teaspoon baking powder
1 stick+1tbsp butter cubed, cold, +1tsp for greasing the pan
4 tablespoons sour cream cold
¼ cup+1tbsp sugar +2tbsp for egg whites layer
1 teaspoon vanilla extract
2 large eggs separated
2.82 ounces marzipan coarsely grated
1½ teaspoons cornstarch corn flour
⅓ cup sliced/flaked almonds
1-1½ tablespoon powdered sugar icing sugar

US Customary - Metric

Instructions

Make pastry: To the food processor add the flour, baking powder, sugar (¼cup), egg yolks, sour cream, butter and vanilla extract. Pulse until the mixture starts to form a dough. Transfer to a flat surface lined with parchment paper and bring the mixture together into a log. Wrap in the parchment and refrigerate for an hour (or overnight). After that time divide the dough into 2 parts (proportions: ⅔ and ⅓). Place the smaller dough in the freezer for now.
Preheat the oven to 350F/180C/160 fan/gas mark 4. Line the bottom of a 9-inch/23cm springform pan with parchment paper and close the ring. Lightly grease the inside of the ring with butter and dust with flour (use approx. 1 tsp butter and 2 tsp flour). Set aside.
Make cake base: Cut the larger dough into approx. ⅓-inch slices and arrange in the bottom of the pan. Press into the pan ensuring it covers the base of the pan evenly. You can use the bottom of a glass to even out the surface.
Add marzipan: Coarsely grate the marzipan over the pastry and place the pan in the fridge.
Beat egg whites: Beat the egg whites with a pinch of salt on low speed until the mixture resembles a bubble bath. Add 2 tablespoons of sugar beating for a minute after each addition. The mixture should be thick and glossy. Sift the corn flour over the top and fold in gently. Set aside.
Add red currants: Remove the pan from the fridge and add a layer of red currants.
Add egg whites: Spread the egg whites mixture over the top.
Add topping mixture: Remove the small dough from the freezer and coarsely grate over the whole thing. Scatter the sliced almonds over the top.
Bake: Bake in the centre of the oven for 45 minutes. Cover loosely (to prevent the top browning too much) and continue baking for 15 more minutes. Remove from the oven and set aside to cool completely.
Serve: Run a thin spatula/knife around the edge and carefully remove the ring. Dust with about 1 tablespoon of powdered sugar and serve.

Notes

While it's not absolutely necessary to use a food processor I recommend it because it's quick, easy and efficient, but you can make the pastry by hand if preferred.
When you've divided the dough into 2 parts place the smaller dough in the freezer (it'll be easier to work with). Remove from the freezer just before grating it over the cake.
The egg white layer is a way of using up leftover egg whites rather than creating a meringue. They also create a barrier between the fruit and top layers making sure they are even. For instructions on how to make a thick meringue layer in a cake see my Polish pleśniak cake.
You can use leftover marzipan to make this easy marzipan chocolate chip cake or lemony muffins.
Cool the cake completely before cutting.
I like to leave freshly baked red currant cake out of the fridge for a couple of days while the top is still crunchy. After that the cake will become more moist and the topping will no longer be as crunchy, but the flavour will continue to develop and the cake will taste delicious.
Freeze in an airtight container for up to 3 months.

Nutrition