Fruit Kuchen Recipe
Ingredients
| German Sweet Dough | ||
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 4 Tablespoon | |
| Baking powder | 1 Teaspoon | |
| Salt | 1 Pinch | |
| Butter/Margarine | 3/4 Cup (16 tbs), sliced | |
| Egg | 1 , beaten | |
| Milk cream | 2 Tablespoon | |
| Grated lemon peel | ||
| Apples | 3 Cup (16 tbs), thinly sliced (Filling) | |
| Sugar | 1/2 Cup (16 tbs) (Filling) | |
| Cornstarch | 1 Teaspoon (Filling) | |
| Sour cream | 1 Cup (16 tbs) (Filling) | |
| Eggs | 2 , beaten (Filling) | |
| 2 teaspoons rum, or rum extract and water | ||
Directions
For dough: Combine flour, sugar, baking powder and salt in medium bowl.
Cut in butter until mixture resembles coarse meal.
Add egg, liquid and peel, working into dough with fingers.
Chill.
Press into bottom and sides of 2 9-inch square or round baking pans.
For filling: Preheat oven to 400°F.
Arrange apple or peach slices over dough.
Combine sugar and cornstarch and sprinkle evenly over fruit.
Bake 20 to 25 minutes.
Remove pans from oven and reduce heat to 350°F.
Combine sour cream, eggs and rum and pour over top of fruit.
Return to oven and continue baking until custard is firm, about 15 minutes.
Allow to cool before serving.
Cut in butter until mixture resembles coarse meal.
Add egg, liquid and peel, working into dough with fingers.
Chill.
Press into bottom and sides of 2 9-inch square or round baking pans.
For filling: Preheat oven to 400°F.
Arrange apple or peach slices over dough.
Combine sugar and cornstarch and sprinkle evenly over fruit.
Bake 20 to 25 minutes.
Remove pans from oven and reduce heat to 350°F.
Combine sour cream, eggs and rum and pour over top of fruit.
Return to oven and continue baking until custard is firm, about 15 minutes.
Allow to cool before serving.
Chef
