Products used in this recipe
Wisconsin Raspberry Kuchen
Yield: 8 Pans Servings (34 oz. each)
Yield: 8 Pans Servings (34 oz. each)
Bring this traditional German treat to your menu year-round with Simplot Simple Goodness™ Raspberries. This berry and custard cake can be served as a sweet breakfast dish, a brunch option or a delicious dessert.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Raspberries, IQF Whole 1/10lb | 160 oz. | |
| Eggs, large | 24 each | |
| Milk, whole | 4 oz. | |
| Sugar, white | 42 oz. | |
| All-purpose flour | 1-1/2 cups | |
| Pie crust dough, pre-made | 8 each |
Preparation Instructions:
- Step 1
- Preheat oven to 325˚F.
- Step 2
- In a large bowl gently combine raspberries, sugar, and flour. Fold gently until all berries are coated well with flour and sugar. In another bowl combine eggs and milk. Whisk until eggs and milk are well beaten and incorporated. Pour egg and milk mixture over raspberries. Fold gently until well incorporated.
- Step 3
- Place one sheet of pie dough into pan. Work dough so it covers the bottom and sides of the pan. Repeat. Divide raspberry mix into 8ths, approximately 26.5 oz. per pan. Place mix into pan and level out. Place into a 325˚F oven for approximately 45 minutes or until set. Remove and let cool prior to cutting into 6 pieces.
