A Stir The Pots Post

Inge’s Ribiselküchen

by | Jan 19, 2009 | Recipes


I like to think seasonally when I cook, but yesterday was an exception. While shopping for food at Trader Joe's, I spied some red currants in the fruit and vegetable section, and quickly stuffed them into my filling cart! These red jewels, slightly sweet and a bit sour were going into a dessert I have had on my trips to Switzerland visiting my sister. It's a recipe from  her mother in-law Inge  who kindly gave me a copy. Since  I rarely see currants in New York, Trader Joe's gave me both ingredients and inspiration to act.

So what is this memorable treat? Ribiselküchen, or more simply currant cake. It's perfect marriage of cake, merengue and fruit that make for a Mama cake. My problem is not being able to have just one slice. It's easy to demolish this cake in one seating. I know it happened to me once or twice.


Inge's Ribiselküchen

Serves 6-8


150g Powdered sugar

5g Vanilla Sugar

3 Egg yolks

3 Tbsp. water

50g Melted butter

250g flour (A.P. or cake)

1/2 tsp. Baking Powder

160ml Milk

Beat powdered sugar, vanilla sugar, yolks, water until light. Add sifted flour, baking powder, and milk in thirds slowly folded slowly.

Spread into a cake pan 8×8, non-stick or lined with parchment and buttered. Bake for about 15 minutes until 3/4 cooked in a 350 oven. Spread meringue and currant mix on top and finish for about 10 minutes or until meringue is golden and slightly firm to touch.

Merengue Topping:

3 egg whites

200g sugar

5g Vanilla sugar

300g Currants (fresh)

Whip egg whites and gradually add sugar until fluffy and stiff. Fold currants  and spread on top of 3/4 cooked cake. Finish in the oven until whites are golden colored.


  1. Laura

    Oh so fantastic! I occasionally see those beautiful red currants around, and always want to buy them for the looks alone, but have never come across a compelling recipe to use them. Thankfully now I do!

  2. Susan/Wild Yeast

    I have some currant plants that *might* produce berries this year, keeping my fingers crossed so I can make this.


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