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Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. -Virginia Arndt, Sequim, Washington
Nutritional Facts 1 serving (1 piece) equals 328 calories, 17 g fat (10 g saturated fat), 86 mg cholesterol, 195 mg sodium, 42 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Raspberry Custard Kuchen in Taste of Home August/September 1996, p39
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Reviewed on Sep. 14, 2011 by aubsmc
Fantastic recipe! Easy to make and my daughter now wants it for her birthday cake. Soooo good!
Reviewed on Jul. 14, 2011 by joceyw
Really good! I made it with blackberries and all 8 people that ate it loved it!
Reviewed on Mar. 09, 2011 by JumpRiverGem
Very good! An excellent way to prepare fresh raspberries.
Reviewed on Jan. 30, 2011 by sjanz
I have made this version may times and its always a winner,...Try with blueberrys,...its even better.
Reviewed on Jul. 01, 2010 by janrieg@hotmail.com
I have made this recipe countless times. I usually serve it warm with whipped cream or ice cream. It has always been a favorite. Wonderful!
Reviewed on Oct. 30, 2009 by ytsmom
I made this and our friend (a guy) couldn't stop raving about it. Very good!
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