Red Currant Blechkuchen

An easy summer sheet cake with fresh red currants and flaked almonds.

For an English speaker, the German word for a sheet cake, Blechkuchen, doesn’t sound very appetizing, right? It’s because the word “blech” in English (pronounced, “blek”) is an interjection “used to express disgust,” according to the Merriam Webster dictionary. In German, however, blech means “(sheet) metal,” and a bachblech refers to a baking sheet.

Blechkuchen, in reality, are easy to make and simply wonderful to eat. And in the summer, they’re a perfect way to showcase fresh fruit, such as red currants.

For my Red Currant Blechkuchen (recipe below), these tart little berries match well with the sweet, soft vanilla cake. And, the flaked almonds on the surface add some crunch. Honestly, this is my new favorite cake.

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Raisinets vs. Groseilles

Living in French-speaking Switzerland, I’ve learned to call red currants by a special Swiss French term, raisinets. Across the border in France, they have a different name. You would instead refer to them as groseilles. To confuse matters further, Swiss French speakers simply use groseilles to describe what I know as “gooseberries.” Gooseberries in France also carry this name, but with an added identifier: groseilles à maquereau.

If you want to take a deep dive into this subject, I recommend the 2024 article by Mathieu Avanzi via the Dis voir blog, “Raisinets ou groseilles? Les secrets des petits fruits en Suisse romande.”

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Métairies: Swiss Farmhouse Restaurants

With summer in full swing, now’s the time to visit a métairie!

Métairie de Morat in Cormoret, Switzerland

In French-speaking Switzerland—particularly in the cantons of Vaud and Neuchâtel, as well as the Bernese Jura region of Bern—métairies are farmhouse restaurants.

These small farms in the mountains have operated over the years, sometimes for centuries, as the summer pastures for dairy cows. At the same time, they also provide drinks, snacks and meals to passersby.

Last weekend, I went to the Métairie de l'Isle, located along the trail between the summits of Chasseral and Chaumont. It’s a lovely spot for lunch, with classic dishes such as fondue, Swiss macaroni d’alpage and rösti.

For more information, check out my article: “Métairies: Farmhouse Restaurants in French-Speaking Switzerland.”

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Thanks for reading my Swiss Recipes newsletter!

I love researching and developing these weekly recipes from Switzerland for you! I’m very grateful for your support, which allows me to continue this work.

Until next week,
-Heddi

P.S. SAVE THE DATE! On Saturday, August 30, 2025, I’ll be at the Alimentarium in Vevey, Switzerland, for a book signing event alongside my friend, author Andie Pilot. Please stop by to say hello!

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Recipe: Red Currant Blechkuchen (Sheet Cake)

A vanilla-scented cake with red currants that’s topped with flaked almonds.