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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Raspberry Kuchen

February 15, 2019 by Pilar Hernandez

Versión en español

Chilean Raspberry KuchenThis Chilean Raspberry Kuchen recipe was shared with me a long time ago in a forum. It is the most straightforward version of this fruit pies and 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 be enjoying 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.

You may also be interested in the recipe: Apple Kuchen with Crumbs.

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Chilean Raspberry Kuchen

  • Author: Pilar Hernandez
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10
  • Category: Dessert
  • Method: Baked
  • Cuisine: Chilean
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Description

The most traditional Chilean Kuchen.


Ingredients

Units

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.
Butter the 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.
Butter with sugar egg added to butter
Add the flour with the baking powder and mix until it forms a soft dough.
Adding flour
Using your fingers or a spoon, spread the dough until it covers the entire bottom of the cake pan.
Batter on pan raw spread dough kuchen
Bake for 20 minutes until golden brown.
baked kuchen dough

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.
kuchen cream
Place the raspberries in a layer on top of the baked dough.
Raspberry on the baked dough
Add the custard on top. Spread.
Cream on top of raspberry
Return to the oven for 20-25 minutes until the surface browns. It’s going to inflate in the oven. It’s normal.
baked kuchen
Allow cooling entirely in the oven.
Dust the Kuchen with powdered sugar just before serving. Keep cold.
Chilean Raspberry Kuchen Chilean Raspberry Kuchen


Keywords: raspberry kuchen, chilean Kuchen

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Chilean Raspberry Kuchen


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

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Category: Chilean Cakes & Bakes, Chilean recipes, Pies, Sweet treats

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