Red Currant Crumble Cake with Yeast Dough

Finally there are local berries to buy in the supermarkets again, my absolute favorite: red currants 🙂 I love these small, red balls & couldn’t resist. The berries ended up in the shopping cart & were quickly processed into a delicious sheet cake.

In today’s post, I’ll show you a quick recipe for a delicious currant crumble cake with yeast dough. Have fun baking!




Cooked/Baked today: Red Currant Crumble Cake with Yeast Dough
Difficulty: Medium
Preparation Time: 1 hour & 45 minutes
Category: Baking Recipes, Cake Recipes, Sweets & More, German Recipes, Recipes with Yeast Dough, Recipes with Red Currants
Our Recipe rating:

Ingredients for a sheet bee sting cake:

…for yeast dough:

• 550 grams flour
• 250 milliliters lukewarm milk
• 75 grams sugar
• 75 grams soft butter
• 1 egg
• ½ cube fresh yeast
• 1 sachet vanilla sugar
• A pinch of salt

…for crumbles:

• 200 Grams flour
• 100 grams butter
• 100 grams sugar

…more ingredients:

• About 300 grams red currants
• Whipped cream for serving/span>

Required kitchen gadgets, helper & preparations:

• Tall container for yeast milk mixture
• Whisk
• Mixing bowl
• Mixer
• Baking sheet + baking paper
• Baking frame
• Kitchen towel
• Bowl for crumbles

Instructions:




…preparations for yeast dough:

Line a baking sheet with parchment paper. Crumble ½ cubes of yeast into a tall container, add 75 grams of sugar and 250 milliliters of lukewarm milk and mix together with a whisk or a fork until yeast and sugar have completely dissolved.

Next, put yeast-milk mixture along with 550 grams flour, 75 grams soft butter, 1 egg, 1 sachet vanilla sugar and a pinch of salt to a mixing bowl and knead together with a food processor or blender with dough hook for about 4 – 5 minutes until a smooth (but still slightly sticky) dough.




Then place the dough on the prepared baking sheet and flatten it with your hands to a rectangle of approx. 40cm x 30cm (alternatively roll out with a rolling pin). Place a baking frame around the dough and allow to rest covered with a kitchen towel for about 45 – 60 minutes in a warm place.

Meanwhile, put all the ingredients for the crumble (see list of ingredients above) in a mixing bowl & knead with your hands to form a crumbly dough, then set aside. Pluck currants from stems & place them ready.




Preheat the oven to 180°C (top/bottom heat) in good time. After the resting period, top the yeast dough with plenty of currants and crumbles, then bake for 25 – 30 minutes in the preheated oven until golden brown & crispy.

Take the cake out of the oven after the baking time, allow to cool down almost completely on the baking tray & then cut it into pieces & serve along with a little whipped cream. Have fun baking!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):