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
Scale
- 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