Traditional Red Currant Cream Cheese Crumble Cake

It may not be clear from my recipes, but I come from and live in Slovakia. And from time to time I´m in mood for traditional Slovak cuisine. Besides cakes from kneaded dough and Kolach rolls stuffed with different fillings, this Crumble Cream Cheese Cake is definitely one of the most traditional desserts. In Slovakia, we call it “Strúhaný tvarohový koláč” or “Grated Cream Cheese Cake”. However, we use our special kind of cream cheese, kind of cottage cheese like, but sweet. A recipe for this cake is in my family for decades and it still tastes great. But sometimes, I feel that it is a bit dry, so today I offer you its upgraded version – Red Currant Cream Cheese Crumble Cake. I adjusted our traditional recipe and baked it in a round baking pan (I don´t know why, but everything baked in a round baking pan looks more elegant than what is baked in a square baking pan), used cream cheese and added a great deal of red currants. I have lots of them in my garden so I felt sorry just to leave them there. A soft, not dry, sour and sweet dessert which everyone loved was created thanks to these adjustments. Since it uses cream cheese, it really needs its time in a refrigerator. I took pictures of it after 2 or 3 hours in the refrigerator, but as you can see in the picture, it is kind of liquid, but after a night in the refrigerator, it was absolutely firm and not liquid at all, the next day. Moreover, it tastes like a cheesecake. A true Slovak cheesecake :D. You really shouldn´t miss this traditional Slovak dessert summer variation.

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Traditional Red Currant Cream Cheese Crumble Cake

Prep Time

45 mins

Cook Time

1 hrs

Total Time

1 hrs 45 mins

 

Traditional Slovak crumble cake made untraditionally – in a round baking pan, with cream cheese and red currants

Ingredients

• Dough:
• 270 g all purpose flour
• 170 g cold butter
• 100 g icing sugar
• 1 tsp vanilla extract
• 1/3 tsp baking powder
• 1 egg yolk
• 4 tbsp cocoa
• A pinch of salt
• Filling:
• 500 g fresh red currants
• 80 g crystal sugar
• 150 g icing sugar
• 2 egg yolks
• 3 egg whites
• 1 tsp vanilla extract
• 500 g cream cheese
• 1 ½ tbsp cornstarch

Instructions

1. Mix red currants with crystal sugar and set them aside.
2. Dough:
3. Mix flour with butter, icing sugar, vanilla extract, baking powder, egg yolk, cocoa and a pinch of salt.
4. Process dough and put it in a refrigerator for 30 minutes.
5. After this time, take dough from the refrigerator and take about 1/3 of dough from the mass. Evenly spread crumbles of this part of dough over the bottom of a baking pan covered with baking paper.
6. Press crumbles of the second third of dough around the sides of the baking pan and form an edge, about 6 cm high, between filling and the baking pan.
7. Filling:
8. Mix sugar with egg yolks using a handle whisk, not a mixer.
9. Add vanilla extract, cream cheese, and cornstarch, mix it with the handle whisk again.
10. In the second bowl, beat eggs whites until they are really thick and no longer liquid.
11. Incorporate the thick egg whites into filling using a spatula.
12. Pour filling on dough, put red currants on filling and grate (yes, gratthe last third of dough over red currants.
13. Bake on 180 degrees for 60 minutes.
14. Take it out from the oven, let it cool for about an hour and half, then put the cake in a refrigerator and leave it there overnight.

Recipe Notes

• Leave the cake in the refrigerator overnight/about 6 hours, it will be more firm
• Baking pan - 23 cm

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