Raspberry kuchen recipe

The word Kuchen comes from the German and is used to refer to a very popular type of cake throughout the country, especially in the Volga River area. At the end of the 19th century, many Germans emigrated to different countries, including Argentina, carrying the recipe and extending it all over the world. Kuchen, in general, is a sweet cake that can be made with different ingredients, although also salty varieties . In recipes, we share a raspberry kuchen recipe very easy to do, ideal for tea time or to serve as dessert.

Ingredients to make raspberry kuchen:

1. Before discovering how to make raspberry Kuchen, we must leave the ingredients ready to verify that we do not miss any. We are going to make the recipe 100 home percent, so we will start by preparing the base dough of the cake. Which is formed with flour, butter, eggs, baking powder, 1/2 cup of sugar and the 50 cubic centimeters of milk.

2. We put the flour with the sugar and baking powder and mix in a bowl. Then, with the butter and the help of a cornete we are making a kind of sand. The cornete or bugle is a kitchen utensil that is used to knead. If you don have one at home, you can get this sand texture by mixing the ingredients with the fingertips.

3. Then we make a hole in the middle and place the eggs inside.

4. We mix again to incorporate the eggs into the preparation.

5. Once the eggs have been incorporated, little by little we are integrating the milk to form a compact mass. If we have difficulty, we can add a little more milk but, always, slowly not to pass.

6. We form a ball with the dough and let it rest for about 10 minutes. Meanwhile, we took the opportunity to light the oven at 180 ºC and look for a suitable mold for the raspberry kuchen.

7. We grease the mold and cover it with the dough, which we will have previously extended with a roller. Then, to prevent the dough from growing in the oven, we click the base with a fork. We cut the leftover mass and reserve to elaborate any other elaboration, such as mini tartlets.

8. Bake the mass of the German Kuchen for about 15 minutes and reserve it. While baking, we prepare the raspberry filling. To do this, we place the milk, the cream, the sugar and the vanilla in a pot. We heat over high heat until it starts to boil. Apart, we hydrate the flavorless jelly following the instructions of the package.

9. When it boils, we lower the temperature to a minimum. Apart, in a cup we dissolve the cornstarch with a little cold water. Once dissolved, we gradually add it to the pot, stirring to integrate it. We will see that the thick mixture as we add the corn starch. We also incorporate hydrated jelly and let the preparation thicken a little more. After a couple of minutes, we remove it from the heat and let it cool.

10. Once the filling has been taught, we pour half on the dough found in the mold and distribute the raspberries.

11. We finish the raspberry kuchen by placing the remaining cream and sprinkling cinnamon to taste. Bake again until the filling. In general, with 10 minutes it will be enough. It could also curdle in the refrigerator leaving the cake for 3-4 hours, however, by baking we get the dessert much faster.

12. We remove the German Kuchen from the oven, let it cool and reserve it in the refrigerator until serving it.

13. Praise! This is a really exquisite raspberry Kuchen recipe. Although it is true that somewhat long, the only difficulty lies in the elaboration of the dough, and we can always skip this step by buying it already made. We can decorate dessert with whipped cream or chantilly cream.