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Raspberry Custard Kuchen
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Description
Raspberries in a custard filling on a yummy crust. Summer sweet.
Ingredients
- FOR THE CRUST:
- 2 cups Flour
- ½ teaspoons Salt
- ¾ cups Cold Butter
- 2 Tablespoons Whipping Cream
- ¾ cups Flour
- ¾ cups Sugar
- 5 cups Fresh Raspberries
- FOR THE FILLING:
- 2 cups Sugar
- 2 Tablespoons Flour
- 4 whole Eggs, Beaten
- 2 cups Whipping Cream
- 2 teaspoons Vanilla
Preparation
For the crust: Combine the first amount of flour with the salt in a medium sized bowl. Cut in the butter until crumbly; stir in the cream. Pat into a 13×18 baking sheet with sides. Combine the second amount of flour with the sugar; sprinkle over the crust. Layer raspberries over crust.
Preheat oven to 375 F.
In a large bowl, combine the filling ingredients. Pour over the berries. Bake for 35-40 minutes until lightly browned. Serve warm or cold. Store leftovers in the refrigerator for up to 2 days.
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