- 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
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.
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.
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.