Photo: Sorin Gheorghita
Raspberry Custard Kuchen
12 ingredients
20 min + 40 min
24
openrecipes
Raspberries in a custard filling on a yummy crust. Summer sweet.
Estimated Nutrition (whole recipe, rough)
799
Calories
21g
Protein
24g
Fat
124g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups FOR THE CRUST:
- ½ teaspoons Flour
- ¾ cups Salt
- 2 Tablespoons Cold Butter
- ¾ cups Whipping Cream
- ¾ cups Flour
- 5 cups Sugar
- 2 cups Fresh Raspberries
- 2 Tablespoons FOR THE FILLING:
- 4 whole Sugar
- 2 cups Flour
- 2 teaspoons Eggs, Beaten
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes