Chilean kuchen is a popular dessert in Chile with German origins. The word “kuchen” means “cake” in German, and this dessert reflects the influence of German immigrants who settled in southern Chile during the 19th century.
This Chilean Raspberry Kuchen recipe was shared with me long 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. You can enjoy this raspberry kuchen today using things you usually have in the refrigerator.
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.
For this raspberry kuchen, you will do the following:
- Crust: The crust of Chilean kuchen is a fundamental component. It is usually made from a mixture of flour, butter, sugar, and sometimes a bit of baking powder to create a tender, crumbly texture. The crust is pressed into a baking dish to form a base for the filling.
- Filling: The raspberry is typically layered over the crust and covered with the custard made with flour, sugar, and milk.
- Baking: Once assembled, the kuchen is baked in the oven until the crust is golden brown and the filling is bubbling and set. Baking times can vary depending on the size and thickness of the kuchen.
- Serving: Chilean kuchen is often served as a dessert or sweet treat during family gatherings, celebrations, and holidays. It can be enjoyed warm or at room temperature, sometimes dusted with powdered sugar.
Chilean kuchen is a delightful fusion of German baking traditions and Chilean ingredients, resulting in a sweet and satisfying dessert that has become an integral part of Chilean cuisine.
Other very traditional Chilean kuchens recipes are:
- Kuchen de quesillo German style Cheese kuchen
- Kuchen de ricota y arándanos Blueberry
- Kuchen de nuez Walnut
For the dough,
- 115 grams of butter at room temperature
- 1/2 cup of granulated sugar
- 1 egg
- 1 teaspoon vanilla extract, optional
- 1 teaspoon baking powder
- 1 cup of all-purpose flour
For the filling,
- 700 ml or 3 cups of milk; better if you use whole
- 1/2 cup of cornstarch
- 1/2 cup of sugar
- 1 stick of cinnamon 4-6 cm.
- 2 cups of raspberries
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.
Remove the cinnamon stick. 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
- 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
Keywords: raspberry kuchen, chilean Kuchen