This Chilean Raspberry Kuchen recipe was shared with me a long time ago in a forum. This fruit pie is the most straightforward version with the classic white custard. The big difference with other versions of more elaborate Chilean Kuchens is that it does not include eggs in the custard, ricotta, or cream, making it very affordable. So just by using things that one usually has in the refrigerator, you can enjoy this raspberry kuchen today.
It is a simple and delicious recipe. You could add a layer of crumbs on top or use other fruits in season or canned fruit without the juice. I hope you try it.
Other very traditional Chilean kuchens recipes are:
- Kuchen de quesillo German style Cheese kuchen
- Kuchen de ricota y arándanos Blueberry
- Kuchen de nuez Walnut
Chilean Raspberry Kuchen
The most traditional Chilean Kuchen.
- Total Time: 1 hour 20 minutes
- Yield: 10 1x
Ingredients
For the dough,
- 115 grams of butter at room temperature
- 1/2 cup of granulated sugar
- 1 egg
- 1 teaspoon baking powder
- 1 cup of all-purpose flour
For the filling,
- 700 ml or 3 cups of milk, better if they use whole
- 1/2 cup of cornstarch
- 1/2 cup of sugar
- 1 stick of cinnamon 4-6 cm.
- 2 cups of raspberries
Instructions
For the dough,
Preheat the oven to 190C or 375F.
Butter a 9″ springform cake pan.
In a bowl working with a fork, combine the butter with the sugar until they form a paste. Add the egg and vanilla, mix.
Add the flour with the baking powder and mix until it forms a soft dough.
Using your fingers or a spoon, spread the dough until it covers the entire bottom of the cake pan.
Bake for 20 minutes until golden brown.
For the filling,
While the dough is cooking, dissolve the cornstarch in the cold milk, add the sugar and cinnamon and cook over medium heat, stirring all the time when it starts to thicken. Let it boil for a minute.
Place the raspberries in a layer on top of the baked dough.
Add the custard on top. Spread.
Return to the oven for 20-25 minutes until the surface browns. It’s going to inflate in the oven. It’s normal.
Allow cooling entirely in the oven.
Dust the Kuchen with powdered sugar just before serving. Keep cold.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 299
- Sugar: 24.8 g
- Sodium: 41.7 mg
- Fat: 12.5 g
- Saturated Fat: 7.3 g
- Carbohydrates: 43.5 g
- Fiber: 2.8 g
- Protein: 4.7 g
- Cholesterol: 50.5 mg
Keywords: raspberry kuchen, chilean Kuchen
Hi! I bought your cookbook and have tried making this recipe a couple of times. The dough portion is rising more than the image poster here and the custard is not turning brown. Do I need to set my oven temp higher? Should I add less baking powder to the dough mix?
Hi, thanks for buying the cookbook. The browning on top depends on how your oven works. If you want it to be brown, use the broil function for the last 5 min. Keep an eye all the time; it’s easy to burn.
As for the dough, I like it doughty. If you don’t, you have two options reduce the baking powder or even eliminate it. It will be more like a cookie shortbread kind of crust. Or, after it comes out of the oven, you can press the dough down with a spoon or something similar before you put it in the milk filling.
Good luck.