Blushing Maid German Raspberry Dessert Recipes

RASPBERRY CUSTARD KUCHEN

Raspberry Custard Kuchen image

Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. -Virginia Arndt, Sequim, Washington

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter
2 tablespoons heavy whipping cream
1/2 cup sugar
FILLING:
3 cups fresh raspberries
1 cup sugar
1 tablespoon all-purpose flour
2 large eggs, beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle 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° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

Nutrition Facts : Calories 328 calories, Fat 17g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 195mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 4g protein.

BLUSHING MAID - GERMAN RASPBERRY DESSERT

Blushing Maid - German Raspberry Dessert image

This is a dessert with the typical German ingredient pumpernickel bread. It could be called a German version of tifle, and there are several variations of it. If you don't have pumpernickel bread, you can also use any other dark stale bread, as long as it's a hearty, slightly sweet one. For the raspberry schnaps you can also use kirsch or Chambord. If you can get hold of vanilla sugar, use 2 tablespoons of it or more to taste. This dessert is not very sweet! Cooking time is resting time.

Provided by Mia in Germany

Categories Dessert

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

10 ounces raspberries, frozen
3 slices pumpernickel bread
2 ounces dark chocolate, chopped
2 tablespoons Chambord raspberry liquor, or
2 tablespoons cherry juice
1/2 cup whipping cream
10 ounces yoghurt, plain
2 tablespoons sugar
1 tablespoon vanilla

Steps:

Thaw the raspberries a little (they should not become too soft!).
Process the pumpernickel or bread to coarse crumbs, mix with chopped chocolate and put into glass bowl and soak with schnaps or juice.
Whip cream until stiff.
Cream yoghurt with the sugar and vanilla (or vanilla sugar).
Fold in whipped cream.
Pour yoghurt cream over soaked bread crumbs.
Top with raspberries and refrigerate for one hour or so (it tastes better if it's a bit soaked through).

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