Ingredients
FLOUR
1-1/2 cups all-purpose (plain), divided
SALT
1/2 teaspoon
COLD BUTTER
1/2 cup
HEAVY WHIPPING CREAM
2 tablespoons
SUGAR
1/2 cup
RASPBERRIES
3 cups fresh
SUGAR
1 cup
FLOUR
1 tablespoon all-purpose (plain)
EGGS
2 large, beaten
WHIPPING CREAM
1 cup heavy (double cream)
VANILLA EXTRACT
1 teaspoon
This traditional German recipe makes a great dessert, or even a breakfast dish. It’s made with a biscuit dough base, and the filling is a mixture of eggs and cream, with fresh raspberries all through the custard. It’s great warm or cold, and can be kept in the fridge for a few days once cooked.

Instructions
In a bowl, combine 1 cup flour and salt. Rub in butter with your fingertips until the mixture resembles coarse crumbs.

Stir in cream, and pat the dough onto the bottom of a greased 13×9-in. baking dish.

Combine the sugar and remaining flour; sprinkle evenly over crust.

Arrange raspberries over crust.

In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.

Bake at 375°F/170C fan/gas mark 5 for 40-45 minutes or until lightly browned. Serve warm or cold. Store any unused kuchen covered in the refrigerator.

Notes:
To rub in the butter to the flour, simply rub the butter and flour together between your fingertips until the butter is absorbed into the flour and it resembles breadcrumbs.