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.
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 custardy, 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!
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 a wonderfully creamy custard.
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!
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.
That’s entirely up to you! It is wonderful served warm or cold.
- 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!
German Raspberry Custard Kuchen
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup butter, cold
- 2 tablespoons heavy whipping cream
- ½ cup sugar
For the filling:
- 3 cups fresh raspberries
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 2 eggs, beaten
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 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.