Berry Crumb Cake
Berry crumb cake is a recipe featuring fresh ingredients from the berry cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g flour
- 150 g butter
- 80 g sugar
- Salt
- butter (for the pan)
- 300 g red currants
- 200 g black currants
- 300 ml red grape juice
- 2 tbsp Cornstarch
- Sugar to taste
- 2 egg yolks
- 180 g flour
- 80 g sugar
- 100 g butter
Instructions
-
1.
Knead flour, butter, sugar, about 50 ml cold water and a pinch of salt quickly into dough, shape into a ball, wrap in foil and refrigerate for 30 minutes.
-
2.
Wash the currants, discard stems and pat dry. Then separate from the stems.
-
3.
Whisk cornstarch with a little juice until smooth, add remaining juice and currants to a pot, heat gently while stirring slowly, bring to a boil once, sweeten with sugar to taste, fold in currants and let cool slightly.
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4.
Preheat oven to 180 °C (350 °F) with top and bottom heating.
-
5.
Grease the pie tin thoroughly. Roll out dough and place it in the tin, shaping a rim. Beat egg yolks into the currant mixture and spread over the dough.
-
6.
For the crumb topping mix flour, sugar and cold butter quickly into crumbs and scatter over the cake. Bake in the preheated oven for about 40 minutes until golden brown. Let cool in the tin and serve cut into pieces.
