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Red currant sheet cake with jam and pudding
A sponge sheet cake with red currants, spread with currant jam and topped with a cooked currant layer thickened with pudding mix. Serves 24.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 20 min
- Temperature
- 180 °C (350 °F)
- Servings
- 24 servings
- Difficulty
- Easy
- Cuisine
- Slovak
This red currant cake has three layers: a quick batter made with eggs, sugar, oil, and milk, studded with red currants; a thin layer of red currant jam; and a topping of red currants cooked with pudding mix. The batter ingredients are measured in cups, and the cake bakes in just 15–20 minutes. Frozen red currants work too. The fruit topping sets like jelly as it cools.
Ingredients
Batter
Jam and fruit topping
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Instructions
Tip: tap a step to mark it as done.
Make the batter
Beat the eggs and sugar until foamy. Gradually beat in the oil, then the milk. Finally, fold in the flour, baking powder, and vanilla sugar.
Bake
Pour the batter into a greased and floured baking pan approximately 30 × 40 cm. Scatter the red currants over the batter and bake in a preheated oven at 180 °C (350 °F) for 15–20 minutes. Spread the red currant jam over the cake while it is still warm.
Make the fruit topping
Add enough water to the red currants to make 500 ml total. Mix the pudding mix with a portion of the liquid. Bring the remaining liquid, currants, and sugar to a boil. Pour in the pudding mixture and cook, stirring constantly, until thick.
Finish
Pour the hot fruit mixture over the cake, spread it evenly, and let cool until set.
Tip: Adjust the sugar in the fruit topping to suit the tartness of the currants. For a firmer topping that slices easily, cook the currants with two packets of pudding mix.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 211 kcal
- Protein
- 2.8 g
- Carbohydrates
- 31 g
- of which sugars
- 16 g
- Fat
- 8.8 g
- of which saturates
- 1.2 g
- Fiber
- 1.0 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Ríbezľový koláč z hrnčeka s džemom a pudingovou vrstvou
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