What is Raspberry Custard Kuchen?
Raspberry Custard Kuchen is a beloved German dessert that combines the rich, creamy texture of custard with the freshness of raspberries. The result is a heavenly dish that’s perfect for brunch, dessert, or even breakfast when you’re feeling indulgent. It’s a dessert that’s both part cake and part custard, creating a delightful blend of textures with every bite.
Origin of Raspberry Custard Kuchen
This traditional German dessert has its roots in the heart of Germany. The word “Kuchen” itself means “cake” in German, and this treat reflects the country’s rich culinary history. Although the combination of fruit and custard can be found in various European desserts, Raspberry Custard Kuchen stands out due to its simple yet satisfying blend of ingredients and textures.
Ingredients for Raspberry Custard Kuchen (Serves 12)
For the Crust:
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter
- 2 tablespoons heavy whipping cream
For the Topping:
- 3 cups fresh raspberries
- 1½ cups granulated sugar
- 1 tablespoon flour
- 2 large eggs
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Step-by-Step Directions for Raspberry Custard Kuchen
1. Preheat the Oven
Start by preheating your oven to 375°F (190°C) and greasing a 13×9-inch baking dish to prepare it for the crust and filling.
2. Make the Crust
In a large mixing bowl, combine 1 cup of all-purpose flour and ½ teaspoon of salt. Cut in ½ cup of cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. Add 2 tablespoons of heavy whipping cream and stir until combined. Press the mixture evenly into the bottom of the prepared baking dish.
3. Layer the Fruit
In a small bowl, mix 1½ cups of granulated sugar with 1 tablespoon of flour. Sprinkle this mixture over the crust in the baking dish. Then, evenly arrange 3 cups of fresh raspberries on top of the sugar mixture.
4. Prepare the Custard
In another mixing bowl, whisk together 2 large eggs, 1 cup of heavy whipping cream, 1 teaspoon of vanilla extract, and the remaining sugar and flour mixture. Pour this custard mixture evenly over the raspberries.
5. Bake
Place the dish in the preheated oven and bake for 40–45 minutes. The custard should be set and lightly browned on top when it’s done.
6. Serve
Once baked, remove from the oven and let cool for a few minutes before serving. You can enjoy the Raspberry Custard Kuchen warm or chilled, depending on your preference. For an extra touch, dust the top with powdered sugar for a beautiful finish.
Variations of The Recipe
- Berry Mix: Instead of just raspberries, try using a mix of berries like strawberries, blackberries, or blueberries for a more colorful and flavorful dessert.
- Almond Crust: For a different flavor profile, substitute part of the all-purpose flour with almond flour to create a nutty, aromatic crust.
- Vegan Version: To make a dairy-free or vegan version of this dessert, use non-dairy butter, plant-based cream, and eggs substitute like flax eggs or chia eggs.
FAQs about Raspberry Custard Kuchen
Can I make Raspberry Custard Kuchen ahead of time?
Yes, you can prepare it a day in advance. Simply bake it, let it cool, and store it in the fridge. The custard will set perfectly, and it tastes even better the next day.
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used in place of fresh ones. Just make sure to thaw them and drain any excess moisture before adding them to the cake.
Can I make the crust without butter?
If you’re looking for a butter-free crust, you can use coconut oil or a dairy-free butter substitute.
How can I store leftover Raspberry Custard Kuchen?
Store any leftover kuchen in an airtight container in the refrigerator for up to 3 days. You can also freeze individual pieces for up to a month. Simply thaw before serving.
Conclusion
Raspberry Custard Kuchen is the perfect dessert for any occasion, offering a delightful combination of textures and flavors. Whether you’re serving it at a brunch, as an after-dinner treat, or even for a special breakfast, this classic German dessert is sure to impress. It’s simple to make, yet decadent enough to feel like a special treat, and its versatility allows for plenty of creative twists. Give this recipe a try, and enjoy a slice of history with every bite!
Classic Raspberry Custard Kuchen Recipe
- Total Time: 1 hour 5 minutes - 1 hour 30 minutes
- Yield: 8-10 servings 1x
Description
Raspberry Custard Kuchen is a beloved German dessert that combines the rich, creamy texture of custard with the freshness of raspberries. The result is a heavenly dish that’s perfect for brunch, dessert, or even breakfast when you’re feeling indulgent. It’s a dessert that’s both part cake and part custard, creating a delightful blend of textures with every bite.
Ingredients
- Crust:
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter
- 2 tablespoons heavy whipping cream
- Topping:
- 3 cups fresh raspberries
- 1½ cups granulated sugar
- 1 tablespoon flour
- 2 large eggs
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a 13×9-inch baking dish.
- Make the crust: In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in cream and press into the bottom of the dish.
- Layer the fruit: Sprinkle a mix of sugar and flour over the crust. Arrange raspberries evenly on top.
- Prepare custard: In a separate bowl, whisk together eggs, cream, vanilla, and remaining sugar/flour. Pour over raspberries.
- Bake for 40–45 minutes until lightly browned and custard is set.
- Serve warm or chilled. Optional: dust with powdered sugar for a pretty finish.
Notes
Serving Suggestions & Variations:
- Serving: This cake is delicious on its own, but it’s especially wonderful served warm with a dollop of fresh whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar just before serving adds a beautiful finishing touch.
- Variations: While raspberries are classic, you can easily substitute them with other fruits. Try using fresh blueberries, sliced peaches, or a mix of berries. For a citrusy twist, you could also add some lemon zest to the custard or the streusel topping.
- Prep Time: 20-30 minutes
- Cook Time: 45-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 300-450
- Sugar: 25-40g
- Sodium: 150-250mg
- Fat: 15-25g
- Saturated Fat: 8-15g
- Unsaturated Fat: 5-10g
- Trans Fat: 0g
- Carbohydrates: 35-50g
- Fiber: 1-2g
- Protein: 5-8g
- Cholesterol: 50-100mg
Keywords: German Raspberry Kuchen, Raspberry Cake with Custard, Raspberry Custard Cake
