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Ingredients
This traditional German recipe makes a great dessert, or even a breakfast dish. It’s made with a biscuit dough base, and the filling is a mixture of eggs and cream, with fresh raspberries all through the custard. It’s great warm or cold, and can be kept in the fridge for a few days once cooked.
Instructions
In a bowl, combine 1 cup flour and salt. Rub in butter with your fingertips until the mixture resembles coarse crumbs.
Stir in cream, and pat the dough onto the bottom of a greased 13×9-in. baking dish.
Combine the sugar and remaining flour; sprinkle evenly over crust.
Arrange raspberries over crust.
In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
Bake at 375°F/170C fan/gas mark 5 for 40-45 minutes or until lightly browned. Serve warm or cold. Store any unused kuchen covered in the refrigerator.
Notes:
To rub in the butter to the flour, simply rub the butter and flour together between your fingertips until the butter is absorbed into the flour and it resembles breadcrumbs.
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