Description
Raspberry Kuchen is a delightful, easy-to-make summer fruit dessert featuring a buttery crust topped with fresh raspberries and a creamy custard-like filling. This recipe combines pantry staples to create a perfectly balanced sweet treat that can be enjoyed warm or cold, ideal for gatherings and everyday indulgence.
Ingredients
Scale
Crust
- 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
Filling
- 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
Optional Topping
- Confectioners’ sugar, for dusting
Instructions
- Prepare the Oven and Dish: Preheat your oven to 375°F (190°C) and grease a 13×9-inch baking dish thoroughly to prevent sticking.
- Make the Crust: In a bowl, mix 1 cup of flour and salt. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in the heavy whipping cream and press this dough evenly into the bottom of the prepared baking dish.
- Add the Sugar and Flour Topping: Combine the sugar and remaining 1/2 cup of flour in a small bowl. Sprinkle this sugar-flour mixture evenly over the pressed crust to add a sweet base layer.
- Arrange the Raspberries: Spread the fresh raspberries evenly over the sugar-flour layer, distributing the fruit uniformly for balanced flavor in every bite.
- Prepare the Custard Filling: In a large bowl, mix together the sugar and remaining flour. Whisk in the beaten eggs, heavy whipping cream, and vanilla extract until smooth. Pour this custard mixture gently over the raspberries in the baking dish.
- Bake the Kuchen: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is lightly browned and the custard has set.
- Serve: Allow the kuchen to cool slightly. Serve warm or cold according to preference. Optionally, dust the top with confectioners’ sugar for a pretty finishing touch.
Notes
- Raspberry Kuchen is one of the easiest summer fruit recipes, using common kitchen and pantry staples.
- The crust is made with cold butter for a crumbly texture, so be sure not to overmix.
- You can substitute fresh raspberries with frozen, but do not thaw to prevent sogginess.
- This dessert can be served warm from the oven or chilled for a refreshing treat.
- Dusting with confectioners’ sugar adds sweetness and an elegant presentation.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 328
- Sugar: 27 g
- Sodium: 195 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 86 mg
