Raspberry Custard Kuchen

Name: Raspberry Custard Kuchen
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings.
Cuisine: Europe, German
Ingredients: 1-1/2 cups all-purpose flour, divided; 1/2 teaspoon salt; 1/2 cup cold butter; 2 tablespoons heavy whipping cream; 1/2 cup sugar; FILLING:; 3 cups fresh raspberries; 1 cup sugar; 1 tablespoon all-purpose flour; 2 large eggs, beaten; 1 cup heavy whipping cream; 1 teaspoon vanilla extract

31 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 40 min.

Makes

12 servings

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

Raspberry Custard Kuchen Recipe photo by Taste of Home

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Ingredients

1-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter
2 tablespoons heavy whipping cream
1/2 cup sugar
FILLING:
3 cups fresh raspberries
1 cup sugar
1 tablespoon all-purpose flour
2 large eggs, beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract

Directions

In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust.
Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

Nutrition Facts

1 piece: 328 calories, 17g fat (10g saturated fat), 86mg cholesterol, 195mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 4g protein.

Raspberry Custard Kuchen

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Makes

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