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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

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Chilean Raspberry Kuchen

February 15, 2023 by Pilar Hernandez
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Versión en español

Chilean Raspberry KuchenThis 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
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Chilean Raspberry Kuchen

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The most traditional Chilean Kuchen.

  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x

Ingredients

Units Scale

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

  • Author: Pilar Hernandez
  • 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

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Chilean Raspberry Kuchen

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

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Category: Chilean Cakes & Bakes, Chilean Once, Chilean recipes, Kuchen, Sweet treats

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  1. Kaelsie

    March 25, 2023 at 9:13 pm

    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?

    Reply
    • Pilar Hernandez

      March 26, 2023 at 3:44 pm

      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.

      Reply

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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, The Chilean Kitchen cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there …

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