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Raspberry Custard Kuchen

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Prep Time: 20 mins    Cook Time: 40 mins

5 from 11 votes

Taste the traditions of German baking with a delightful raspberry kuchen, with a dough base perfect for hosting a custardy filling brimming with fresh raspberries. Perfect for dessert or a sweet start to your day, it takes little time to come together for a special treat.

A close up of German raspberry custard kuchen on the table.
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What Goes Into German Raspberry Custard Kuchen?

The first part of raspberry custard kuchen involves making a crumbly dough from butter, flour, heavy cream, salt, and sugar. It’s pressed down into the pan to form the base.

After that, fresh raspberries are added followed by the custard, creamy filling. In just 20 minutes, you’ll be able to kick back and await as the heavenly aroma wafts through your kitchen, permeating your home and causing great anticipation for that kitchen timer to chime.

Best of all, you can enjoy this German treat for breakfast on the weekend while savoring your morning or for dessert. In fact, we think you should enjoy it on both occasions because life deserves more happiness through good food!

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

Common Questions

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.

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

  • Don’t forget to grease your pan, otherwise, your raspberry custard 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.

Breakfast, dessert, or both? BOTH!

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

Recipe

How to Make

Raspberry Custard Kuchen

An easy and impressive German sweet, our crustless kuchen has a creamy filling bursting with fresh flavors to enjoy for breakfast or dessert.
SCALE THIS RECIPE
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 10

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

  • 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