Raspberry Custard Kuchen
|All purpose flour||1 1⁄2 Cup (24 tbs) (Divided)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Whipping cream||2 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Raspberries||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
|Eggs||2 , beaten|
|Whipping cream||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
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.