Currant sour cream cake – cool summer treat – eat club

Summer is berry time. Currants are no exception and always have a sweet taste. Especially in our currant sour cream cake. The acidity of the currants goes perfectly with the sweet sour cream and creates a wonderfully creamy mouthfeel.

Did you know that curves are named after St. John’s Day? Saint John’s Day is June 24th. This day is not just a birthday John the Baptist, the Jewish preacher of repentance, but also very close to the summer solstice. St. John’s wort begins to bloom around St. John’s Day, the glowworms glow especially brightly, and the first curls ripen. And these pack a punch: red and white berries are blessed with equal amounts of vitamin C, potassium, iron, fiber and red-colored anthocyanins.

It is best to keep berries for currant sour cream cake spread out on a small tray in the refrigerator. Cover the berries with a dry cloth as much as possible. Never cover with foil, otherwise the berries will sweat and spoil quickly.

Want to know more delicious recipes with berries? Great, then don’t miss out on other berry highlights like this fruit salad with berries and basil.

A berry snail cake rests on a tray.  Sprinkle with powdered sugar.


A slice of butter biscuit cake set on a pink plate with a pink napkin and background as decoration.


1 hour 45 minutes


Cut currant cake on a dark green background with a plant at the bottom of the picture.


Blackcurrant Sour Cream Cake – A cool summer treat

press release

Summer greetings with berries: our sweet currant sour cream cake.


  1. Mix flour, sugar and 1 pinch of salt in a bowl. Add the butter to the pieces and knead everything quickly with the hook of the hand mixer, then form a smooth dough with your hands. Cover the dough with foil and chill for at least 30 minutes.

  2. Wash the curls, dry them well and remove them from the roof. Beat together the eggs, cream, sour cream and powdered sugar.

  3. Knead the dough briefly and roll it out on a baking sheet (approx. 40 x 25 cm). Prick the dough with a fork several times. Spread the curls on the base of the baking dish. Pour the yogurt cream. Bake the cake in a preheated oven (electric oven: 180°C, fan: 160°C, gas: level 2) for about 30 minutes. Let it cool.

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