Red currant is not a very common fruit in America because most of it is used for cooking. I noticed plenty of European countries I have been to are very into red currants (i.e., Belgium, Germany, Austria, etc.) I had the vegan Ribiselschnitte at Biomarkt Maran (I believe it was distributed by Bäckerei Josef Schrott).
I really love the jelly-textured red currant topping and the flaky layered pastries. I found Austrian pastries a bit quite dry, but it was still good being a bit dry though.