Description
Raspberry Kuchen is a delightful German-inspired dessert featuring a buttery crust topped with fresh raspberries and a creamy custard-like filling. This easy-to-make summer treat combines pantry staples for a perfect balance of sweet and tart flavors, baked to golden perfection and optionally dusted with confectioners’ sugar.
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
- Confectioners’ sugar, optional
Instructions
- Preheat and Prepare Dish: 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 flour and the salt. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. Stir in the heavy whipping cream, then press the crumbly mixture evenly into the bottom of the prepared baking dish to form the crust.
- Add Sugar Layer: Mix together the 1/2 cup sugar and the remaining 1/2 cup flour. Sprinkle this sugar-flour mixture evenly over the crust, which will create a sweet barrier for the raspberry layer.
- Arrange Raspberries: Evenly spread the fresh raspberries over the sugar-flour layer, covering the entire surface of the crust.
- Prepare Custard Topping: In a large bowl, whisk together the 1 cup sugar, 1 tablespoon flour, and beaten eggs until smooth. Gradually whisk in the heavy whipping cream and vanilla extract to combine all ingredients thoroughly.
- Pour Over Raspberries: Gently pour the custard mixture evenly over the raspberries, allowing it to soak in and fill the gaps between the fruit without disturbing the layers.
- Bake the Kuchen: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is lightly browned and set. The custard should feel firm to the touch and the crust golden.
- Cool and Serve: Remove the Kuchen from the oven and allow it to cool slightly. Serve warm or cold, optionally dusting the top with confectioners’ sugar for an elegant finish.
Notes
- Raspberry Kuchen is an easy summer recipe using fresh fruit and common pantry ingredients with minimal prep time.
- Use fresh, ripe raspberries for the best flavor and texture.
- Chilling the butter before cutting it into the flour ensures a flaky crust texture.
- The kuchen can be served warm or chilled based on preference.
- Dusting with confectioners’ sugar adds a decorative and sweet touch but is optional.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of the recipe)
- Calories: 328
- Sugar: 27g
- Sodium: 195mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 86mg
