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Raspberry Custard Kuchen
1 1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter
2 tablespoons heavy whipping cream
1/2 cup sugar
3 cups fresh raspberries
1 cup sugar
1 tablespoon all-purpose flour
2 large eggs, beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs.
Stir in cream; pat onto the bottom of a greased 13 x 9-inch baking dish.
Combine the sugar and remaining flour; sprinkle over crust.
Arrange raspberries over crust.
In a large bowl, combine sugar and flour.
Stir in eggs, cream and vanilla extract; pour carefully over berries.
Bake at 375 degrees F for 40-45 minutes or until lightly browned.
Serve warm or cold.
Store in the refrigerator.
Yield: 10-12 servings
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