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Raspberry Custard Kuchen

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Prep Time: 20 minutes     Cook Time: 40 minutes

5 from 15 votes

This traditional German dessert, raspberry custard kuchen, is a dreamy, delicious treat boasting so much flavor. The homemade pastry crust holds a fresh raspberry-studded custard filling. Enjoy this for breakfast or brunch or treat yourself to a slice for dessert.

A close up of German raspberry custard kuchen on the table.
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A kind of combination between pie, cake, and custard, this fruity dessert isn’t hard to make but it’s certainly impressive.

You will be able to smell all the mouthwatering aromas as it bakes and then enjoy a slice while it’s still warm. Perhaps this will become your new favorite baked treat!

These brownies are another favorite German recipe of mine that I love to bake. You might also want to try my easy raspberry custard tart as another sweet and rich custard-based dessert.

Main Ingredients

Flour, sugar, and cream are used in both the cake crust and the filling. Let’s take a closer peek at those as well as the other main ingredients in this German kuchen recipe:

  • Raspberries: For a fruity flavor. Raspberries go so well with the other components in the cake. I recommend using fresh ones, but you can use thawed ones as long as they are fully thawed first.
  • Eggs: To make the custard filling. Room-temperature eggs will give the best result, so ideally you should let them sit out on the countertop for half an hour before you begin making the custard layer.
  • Vanilla: Adds flavor to the recipe. The delicate, aromatic taste of vanilla goes beautifully with the raspberries. If you’re a vanilla fan like me, you might even want to add a few extra drops!
  • Salt: For the cake crust. Although this is a sweet recipe, a pinch of salt is a great addition to the cake crust. It brings out the sweet flavors perfectly.
  • Sugar: For sweetness. Regular granulated white sugar is the ideal choice for making kuchen. You could use brown sugar if you wanted to, but white sugar works fine.
  • Heavy whipping cream: Gives a rich, creamy texture. This ingredient is used in the cake crust as well as in the filling. For the cake part, it binds the dry ingredients together. In the custard, it adds a rich flavor to the mixture. Don’t substitute milk or light cream because the filling will be too runny.

Instructions Overview

How do you make a traditional German kuchen? Well, first of all, you need to preheat the oven and grease a baking dish. Combine a cup of the flour with the salt then cut in the butter.

Next, mix in some of the cream and then press this mixture into the bottom of the greased baking pan. Combine the remaining flour with some of the sugar and sprinkle this over the crust in the baking pan.

Add the raspberries on top of that. Combine some more sugar with the remaining flour and add the eggs, remaining cream, and vanilla. Mix everything together well then pour this over the raspberries.

Bake the cake for 40 minutes or until golden, then enjoy it served warm or let it cool.

A close up of German raspberry custard kuchen with a slice missing.

Common Questions

Is it OK to use frozen raspberries in a cake?

As long as you thaw them first, frozen raspberries can be used in raspberry custard kuchen. When frozen fruit thaws, the ice on it thaws and turns into water. You don’t want to add this excess liquid to your kuchen because it’ll get soggy. So, thaw your frozen berries, pat them dry on paper towels, and they ought to be fine.

How do you freeze kuchen?

Wrap the cake in plastic wrap and then in foil. It will keep for up to a month in the freezer. Thaw it overnight in the refrigerator. You can freeze it in individual portions if you don’t want to thaw the whole thing at once.

What is kuchen?

In case you’re wondering ‘kuchen,’ which is pronounced as ‘koo-ken,’ is what they call cake in German. However, that’s not the best translation since it is more like what would happen if cake and pie had a love child and then topped it with wonderfully creamy custard.

What is Kugen?

This is an alternative spelling to kuchen, mainly used by Russian immigrants in Germany. The pronunciation is very similar while the cake is the same.

Where did raspberry custard kuchen come from?

There’s a bit of mystery swirling around how long raspberry custard kuchen has been around. Evidence tells us that kuchen comes from a tradition that’s 400 years in the making for coffee and cake. Consider it the German version of tea time in the UK. Friends and family would gather between 3pm and 5pm to partake in kuchen and other treats along with hot coffee or tea. Even though it’s German in origin, it happens to be South Dakota’s official state dessert!

How do I store German raspberry custard kuchen?

Once you bake up your raspberry custard kuchen, you can keep it in the fridge. It will last a few days, though very likely, you’ll have already devoured it by then.

Is raspberry custard kuchen served cold?

That’s entirely up to you! It is wonderful served warm or cold.

Chopnotch Tips

  • Feel free to swap the raspberries for any other berry or chopped soft fruit. Whatever is in season is going to be delicious in this.
  • German dough, cake, and pastry tend to be less sweet than our American counterparts. This is because the topping or filling is very sweet. This contrast is good, so don’t worry about the overall kuchen not being sweet enough - it will be!
  • Because kuchen has many components (the custard, the fruit, and the cake layer) you’ll find it doesn’t need to be paired with ice cream or custard. Pair it with hot tea or coffee. That’s how the Germans enjoy this afternoon treat.
  • Don’t forget to grease your pan, otherwise it will stick!
  • Make sure your butter is cold so your dough gets the proper texture.
  • Rub the butter and flour together to get the right crumbly texture for your dough.
  • Before you add the raspberries on top of that crust, make sure you use the rest of the flour and sugar, sprinkling it on the dough.

Raspberry custard kuchen is a delicious cake from Germany boasting creamy custard, juicy raspberries, and a homemade cake crust.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Raspberry Custard Kuchen

Bring a touch of Germany to your dessert table with this kuchen. A blend of cake, smooth custard, and sweet raspberries.
SCALE THIS RECIPE
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10 slices

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold
  • 2 tablespoons heavy whipping cream
  • ½ cup granulated sugar

For the filling:

  • 3 cups fresh raspberries
  • 1 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 eggs, beaten
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
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Instructions

  • Preheat the oven to 375F. Grease a baking pan.
  • Mix 1 cup flour and salt in a bowl. Add butter and mix until the mixture becomes crumbly.
  • Add cream and mix well. Transfer the mixture to the pan and press it into the bottom.
  • Mix sugar and the remaining flour, sprinkle over the crust. Add raspberries on top.
  • Mix sugar and flour in a separate bowl. Add eggs, cream, and vanilla extract, mix well until combined. Pour over berries.
  • Bake for 40-45 minutes until lightly brown. Serve warm or cold.
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Notes

  • Feel free to swap the raspberries for any other berry or chopped soft fruit. Whatever is in season is going to be delicious in this.
  • German dough, cake, and pastry tend to be less sweet than our American counterparts. This is because the topping or filling is very sweet. This contrast is good, so don’t worry about the overall kuchen not being sweet enough - it will be!
  • Because kuchen has many components (the custard, the fruit, and the cake layer) you’ll find it doesn’t need to be paired with ice cream or custard. Pair it with hot tea or coffee. That’s how the Germans enjoy this afternoon treat.
  • Don’t forget to grease your pan, otherwise, your kuchen will stick!
  • Make sure your butter is cold so your dough gets the proper texture.
  • Rub the butter and flour together to get the right crumbly texture for your dough.
  • Before you add the raspberries on top of that crust, make sure you use the rest of the flour and sugar, sprinkling it on the dough.

Nutrition Facts

Calories: 393kcal (20%), Carbohydrates: 50g (17%), Protein: 4g (8%), Fat: 20g (31%), Saturated Fat: 12g (75%), Cholesterol: 94mg (31%), Sodium: 221mg (10%), Potassium: 104mg (3%), Fiber: 3g (13%), Sugar: 32g (36%), Vitamin A: 737IU (15%), Vitamin C: 10mg (12%), Calcium: 37mg (4%), Iron: 1mg (6%)
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course:
Dessert
cuisine:
German

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Comments & Ratings

  1. What size pan should be used for this recipe? Example: 8" Round cake pan?

    Reply
    • Hi Mark, thanks for the question! I used an 8-inch round cake pan, but a 9-inch pan would work just as well. Let me know how it comes out!

      Reply