Raspberry Custard Kuchen Recipe

• 1½ cups All-purpose Flour (divided)
• ½ tsp Salt
• ½ cup Cold Butter or Margarine
• 2 tbsp Whipping Cream
• ½ cup Sugar
• 3 cups Fresh Raspberries
  
  For Topping
• 1 cup Sugar
• 1 tbsp All-purpose Flour
• 2 Eggs (beaten)
• 1 cup Whipping Cream
• 1 tsp Vanilla Extract

• Take a large mixing bowl and combine 1 cup flour and salt in it.
• Cut the butter and add it to the flour. Mix till the mixture forms coarse crumbs.
• Add in whipping cream. Mix well.
• Grease a 13 x 9 inch baking pan.
• Set the mixture into the prepared pan.
• Mix sugar and the remaining half cup of flour.
• Sprinkle over the crust in the pan.
• Arrange the raspberries over the crust.
• Mix together sugar and flour.
• Add in eggs, whipping cream and vanilla extract.
• Pour the cream over the berries in the pan.
• Bake the mixture at 375°F for 40 to 45 minutes, or until lightly browned.
• Remove and serve either warm or chill in the refrigerator first.