Thursday, October 13, 2005

Custard-Topped Berry Kuchen

1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1/2 tsp grated lemon rind and vanilla
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp each salt and grated nutmeg
1/2 cup sour cream
2 cups raspberries
1 cup blackberries
1 tbsp icing sugar


2 egg yolks
1/2 cup sour cream
2 tbsp granulated sugar

Line a 9-inch springform pan with parchment paper; set aside.

In bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Beat in lemon rind and vanilla. Whisk together flour, baking powder, baking soda, salt and nutmeg; stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.

Sprinkle 2/3 cup of the raspberries and 1/3 cup of the blackberries in prepared pan; spread batter over top. Scatter remaining berries over top. Bake in centre of 350 F oven until toothpick inserted in centre comes out clean, about 1 hour.

Topping: In small bowl, stir egg yolks, sour cream and sugar; pour evenly over warm cake. Bake until set, about 10 minutes. Remove side of pan; let cool for 10 minutes longer. Dust with icing sugar. Makes 8 servings.

Source: Canadian Living Magazine, July 2007.

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