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Raspberry Custard Kuchen

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Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs) (Divided)
  Salt 1⁄2 Teaspoon
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4071 Calories from Fat 1741

% Daily Value*

Total Fat 196 g301.5%

Saturated Fat 121.2 g605.8%

Trans Fat 0 g

Cholesterol 1039.1 mg346.4%

Sodium 1205.2 mg50.2%

Total Carbohydrates 525 g175%

Dietary Fiber 34.9 g139.8%

Sugars 336.8 g

Protein 40 g79.8%

Vitamin A 69% Vitamin C 198.1%

Calcium 37.8% Iron 80.1%

*Based on a 2000 Calorie diet

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Raspberry Custard Kuchen Recipe