Raspberry Custard Kuchen is a treat you won’t want to miss if you have a sweet tooth and like fruity desserts. This delicious dessert bakes together the tartness of fresh raspberries and the richness of custard to make a mouth-watering treat. In this article, we’ll show you how to make this delicious Raspberry Custard Kuchen step by step. So put on your apron and get your ingredients ready, because we’re going to start cooking!
Raspberry Custard Kuchen is a traditional German dessert that has become popular around the world because of how well its flavors go together. In German, “kuchen” means “cake,” and this dessert lives up to its name with a buttery crust, juicy raspberries, and a creamy custard filling. It’s a great choice for special occasions or just when you feel like having something sweet
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
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
PREPARING THE CRUST
To start, let’s prepare the crust for our Raspberry Custard Kuchen:
In a bowl, combine 1 cup of flour and salt.
Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs.
Stir in the heavy whipping cream to bring the dough together.
Pat the dough onto the bottom of a greased 13×9-inch baking dish, forming an even layer.
* ASSEMBLING THE LAYERS
Once the crust is ready, it’s time to assemble the layers of our Raspberry Custard Kuchen:
In a separate bowl, combine the remaining 1/2 cup of flour and sugar.
Sprinkle this mixture evenly over the crust.
Next, arrange the fresh raspberries over the flour-sugar mixture.
* BAKING THE KUCHEN
Now that our layers are assembled, let’s bake the Raspberry Custard Kuchen to perfection:
In a large bowl, combine the remaining cup of sugar and tablespoon of flour.
Stir in the beaten eggs, heavy whipping cream, and vanilla extract until well blended.
Pour this custard mixture over the raspberries, ensuring it covers the entire surface.
Bake the kuchen in a preheated oven at 375°F/170°C fan/gas mark 5 for 40-45 minutes or until the top is lightly browned. The custard should be set and the crust golden. The aroma that fills your kitchen will be absolutely delightful
* SERVING AND STORING
Once the Raspberry Custard Kuchen is baked to perfection, here are a few serving and storing tips:
Serve the kuchen warm or cold, according to your preference. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Any leftovers can be stored by covering the kuchen and placing it in the refrigerator. It will stay fresh for a few days, allowing you to savor the deliciousness over time.
