Description
This Raspberry Kuchen is a delightful German-inspired dessert featuring a buttery crust layered with fresh raspberries and a creamy custard topping. It offers a perfect balance of tart fruit and sweet, rich cream, making it an ideal treat for summer gatherings or anytime you crave a simple yet elegant fruit cake.
Ingredients
Scale
Crust
- 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
Optional Topping
- Confectioners’ sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a 13×9-inch baking dish thoroughly to prevent sticking.
- Make the Crust: In a mixing bowl, combine 1 cup of the flour with the salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Stir in the heavy whipping cream and then firmly pat this dough evenly into the bottom of the prepared baking dish to form the crust.
- Prepare the Sugar Layer: Mix together the remaining 1/2 cup of flour and 1/2 cup sugar, then sprinkle this mixture evenly over the crust layer.
- Add the Raspberries: Arrange the fresh raspberries evenly over the crust and sugar layer, lightly pressing them down to cover the surface.
- Make the Custard Filling: In a large bowl, whisk together 1 cup sugar and 1 tablespoon flour. Beat in the eggs, followed by the heavy whipping cream and vanilla extract until fully combined and smooth.
- Assemble and Bake: Pour the custard mixture evenly over the raspberries in the baking dish. Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is lightly browned and the custard is set.
- Finish and Serve: Allow the kuchen to cool slightly before serving. Optionally, dust the top with confectioners’ sugar for an elegant touch. Serve warm or cold according to preference.
Notes
- Raspberry Kuchen is one of the easiest summer fruit dessert recipes, requiring only common kitchen and pantry staples.
- It has minimal prep time and uses fresh summer raspberries for peak flavor.
- For best texture, use cold butter for the crust and ensure the custard is thoroughly whisked.
- You can substitute frozen raspberries if fresh are unavailable, but thaw and drain them to avoid excess moisture.
- Dusting with confectioners’ sugar adds a pretty finish but is optional.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 328
- Sugar: 27g
- Sodium: 195mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 86mg
