Raspberry Custard Kuchen Recipe
Ingredients
| 1-1/2 cups all-purpose flour, divided | ||
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Whipping cream | 2 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Raspberries | 3 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) (TOPPING:) | |
| All purpose flour | 1 Tablespoon (TOPPING:) | |
| Eggs | 2 , beaten (TOPPING:) | |
| Whipping cream | 1 Cup (16 tbs) (TOPPING:) | |
| Vanilla extract | 1 Teaspoon (TOPPING:) | |
Directions
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs.
Stir in cream; pat into a greased 13-in.x 9-in.x 2-in.baking pan.
Combine the sugar and remaining flour; sprinkle over crust.
Arrange raspberries over crust.
For topping, 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 chilled.
Store in the refrigerator.
Stir in cream; pat into a greased 13-in.x 9-in.x 2-in.baking pan.
Combine the sugar and remaining flour; sprinkle over crust.
Arrange raspberries over crust.
For topping, 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 chilled.
Store in the refrigerator.
Chef
