Raspberry Custard Kuchen

By michaeljbower

Ingredients

• Pastry:
• 1 1/2 cups flour
• 1/2 t of salt
• 1/2 cup butter
• 2 T of whipping cream
• 1/2 cup of sugar
• 3 cups raspberries
• Topping:
• 1 cup sugar
• 1 T of flour
• 2 eggs
• 1 cup whipping cream
• 1 t vanilla

Preparation

Step 1

In a bowl, combine 1 cup of flour with the salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust. For topping, combine sugar and flour. Stir in eggs, cream, and vanilla;
pour over berries. Bake at 375 degrees F for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator.