Embrace the sweet and tart flavors of raspberry with this Southern-inspired Kuchen, a German dessert reimagined with the richness of raspberries and a velvety smooth filling. This dessert is as easy to prepare as it is delightful, featuring a crisp, buttery crust and a lusciously creamy raspberry filling. It’s the perfect blend of simplicity and elegance, ensuring each slice melts deliciously in your mouth.
Why You’ll Love This: This Raspberry Kuchen is a culinary gem that combines comfort with a touch of sophistication. The fresh or frozen raspberries add a juicy burst of flavor, perfectly complementing the creamy vanilla-infused custard. With its straightforward ingredients and uncomplicated steps, this recipe offers a fuss-free approach to baking without sacrificing taste or texture. It’s a versatile dessert that adapts beautifully to various fruits, making it a go-to recipe year-round.
Perfect Occasion: This dessert is ideal for any gathering where comfort food is cherished. It shines at brunches, afternoon tea parties, or as a satisfying conclusion to a family dinner. The Raspberry Kuchen is also a wonderful treat for holidays and special occasions, where a homemade, heartwarming dessert is appreciated. It’s especially fitting during the berry season when fresh raspberries are in abundance.
Decoration Tips: For an elegant presentation, dust the top of the kuchen with powdered sugar just before serving. If available, garnish with fresh raspberries and mint leaves for a pop of color and freshness. Consider serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its indulgence.
Ingredients for the Crust:
- 300g all-purpose flour
- 200g unsalted butter, cold and cubed
- 100g granulated sugar
- 1g fine salt
Ingredients for the Filling:
- 600g milk (any type)
- 40g egg yolks (approximately 2 yolks)
- 105g granulated sugar
- 50g cornstarch
- 1 1/2 tsp vanilla extract
- 200g raspberries (fresh or frozen)
Preparation Steps:
- Preheat your oven to 180°C (356°F). Prepare a 26 cm kuchen mold by lining it with parchment paper or lightly greased aluminum foil (shiny side down).
- For the crust: Combine flour, butter, sugar, and salt in a food processor until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of the prepared mold.
- Bake the crust for 20 minutes or until lightly golden.
- For the filling: In a saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring continuously until the mixture thickens. Remove from heat and stir in vanilla extract.
- Pour the filling into the pre-baked crust and evenly distribute raspberries over the top.
- Bake for an additional 25-30 minutes, or until the filling is set and the edges are golden brown.
- Allow the kuchen to cool before slicing. Store in the refrigerator for up to 7 days.
Enjoy this delightful Raspberry Kuchen that promises a taste of southern warmth with each bite!
