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+ servings
A close up of German raspberry custard kuchen on the table.

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.
Prep Time:20 mins
Cook Time:40 mins
Total Time:1 hr


  • 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


  • 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.


  • 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.


Calories: 393kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 221mg | Potassium: 104mg | Fiber: 3g | Sugar: 32g | Vitamin A: 737IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg