Raspberry Crumble with Red Currants & Buttercream

Name: Raspberry Crumble with Red Currants & Buttercream
Prep time: 20 min
Total time: 75 min
Ingredients: ⅔ cup red currant berry; 2 tbsp raspberry spirit; ¾ cup all-purpose flour; ½ cup white sugar; 100 g softened butter; 125 g softened butter; 100 g egg; 50 g white sugar

1h 15m

A classic Nobelhart dessert! Find yourself some berries, something fatty, and—this is very important—some German fruit spirit! This is a very simple recipe, with a great flavor combination.

If you can’t find red currants, they can be substituted for rhubarb or black currants.

Preheat the oven to 160 °C
Pick ⅔ cup of red currant berries from the stem
Add ¾ cup of all-purpose flour to a bowl
Add ½ cup of white sugar
Add 7 tbsp of softened butter and mix by hand until a crumbly dough has formed
Spread the dough on a baking tray and bake for 15m until light brown and slightly crispy
Add 100 g of egg and 50 g of sugar to a large bowl. Whisk to combine
Place the bowl on a pot with water over medium-low heat. Don't let the bowl touch the water. Cook the mixture, whisking constantly, until it thickens and reaches 80 °C. Remove from the heat
Lower the oven temperature to 80 °C and bake the crumble for 10m until golden brown and slightly crispy
Add 125 g of softened butter to a stand mixer and whisk on high speed until the butter is creamy and smooth
Add the egg mixture to the butter in batches. Gently fold the two, with a rubber spatula, to combine. The buttercream is ready
Transfer the crumble to a saucepan or bowl and let it cool slightly
Add 2 tbsp of raspberry spirit and mix it
Place 1 tbsp of buttercream on the bottom of a serving bowl. Cover it with 1½ tbsp of red currants
Cover with 1½ tbsp of the crumble. The raspberry crumble with red currants & buttercream is ready
Enjoy! This is the perfect dessert for ending a meal, or for when you’re just craving something sweet!