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Farm bars
Farm recipes
Blackcurrant ‘Datschi’

Tyrolean recipes - farm recipes


Blackcurrant ‘Datschi’

ingredients ( for 1 cake )

150 g butter
1 packet of baking powder
100 g sugar
2 tbsp. rum
1 tbsp. vanilla sugar
A little blackcurrant jam
3 free-range eggs
400 g blackcurrants
400 g flour


Beat the room temperature butter with the sugars until pale and creamy. Slowly beat in the egg yolks. Sieve the flour and baking powder and gradually incorporate into the butter mixture. Add the rum and stir until the mixture is crumbly. Spread the mixture over the baking tray (approx. 40x50cm) and press it down evenly. Then spread a thin layer of jam over the dough base. Now scatter the berries evenly over the dough. If you like, you can sprinkle the berries with a little sugar. Bake the cake on a medium heat for about 15-20 minutes. In the meantime, beat the egg whites with 2 tablespoons of sugar until they form stiff peaks. Take the cake out of the oven and spread the meringue mix evenly over the fruit. Return the cake to the oven for about 10 minutes until the meringue is golden brown. The cake can be made with almost any kind of seasonal fruit from the garden.

Have fun cooking!
Hanni Fieg
Farmer at "Rauthof", a Red Rooster farm bar in Meran.