ingredients
  • Flour 1-1/2 cups all-purpose (plain), divided
  • Salt 1/2 teaspoon • 1 kcal
  • Cold butter 1/2 cup
  • heavy whipping cream 2 tablespoons
  • Sugar 1/2 cup • 470 kcal
  • Raspberries 3 cups fresh
  • Sugar 1 cup • 470 kcal
  • Flour 1 tablespoon all-purpose (plain)
  • Eggs 2 large, beaten • 130 kcal
  • Whipping cream 1 cup heavy (double cream)
  • Vanilla Extract 1 teaspoon
Calories refers to 100 gr of product

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.