Recipe for cooking Raspberry Custard Kuchen

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Raspberry Custard Kuchen

1 1/2 c. all-purpose flour, divided
1/2 tsp. salt
1/2 c. cold butter or butter replacement
2 Tbsp. whipping cream
1/2 c. sugar
3 c. fresh raspberries

Topping
1 c. sugar
1 Tbsp. flour
2 eggs, beaten
1 c. whipping cream
1 tsp. vanilla extract or flavoring

In a bowl, combine 1 c. flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in whipping cream; pat into a greased 13 x 9 x 2-in. baking pan.

Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.

Topping: Combine sugar and flour. Stir in eggs, cream and vanilla extract or flavoring; pour over berries. Bake at 375 degrees for 40 to 45 mins. or until lightly browned. Serve warm or chilled. Store in the refrigerator.

Makes approximately 10 to 12 servings.