Raspberry Custard Kuchen - Layer Cake Recipes - Recipes for Layer Cake

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Recipe for Raspberry Custard Kuchen from the Layer Cake section.

Raspberry Custard Kuchen

1 1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter or margarine
2 tablespoons whipping cream
1/2 cup granulated sugar
3 cups fresh raspberries

Topping
1 cup granulated sugar
1 tablespoon all-purpose flour
2 eggs, beaten
1 cup whipping cream
1 teaspoon vanilla extract

In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in whipping cream; pat into a greased 13 x 9 x 2-inch baking pan.

Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.

Topping: Combine sugar and flour. Stir in eggs, cream and vanilla extract; pour over berries. Bake at 375 degrees for 40 to 45 minutes or until lightly browned. Serve warm or chilled. Store in the refrigerator.

Makes 10 to 12 servings.



We hope you enjoy your freshly made Raspberry Custard Kuchen. This recipe came from Layer Cake's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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