First, let me start out by saying there is no custard on this kuchen. I had a bit of a springform pan mishap in that it popped open when I took the kuchen out to pour on the custard and it wouldn't close. It just kept snapping open - I don't know why. So I sighed and scrapped the topping even though I was really looking forward to it.
Despite that little problem, this kuchen turned out to be a fluffy and moist berry cake all on its own. The lemon-scented batter is surrounded by juicy berries and with a sprinkle of icing sugar, makes a nice light dessert. The batter is make like most other cakes by creaming butter and sugar and then adding the wet and dry ingredients alternately. My mom really liked this cake and suggested that a scoop of ice cream would make it even better.
I have included the entire recipe and hopefully if you make it you'll be more successful than I in the making of the custard. :)
Recipe: Custard-Topped Berry Kuchen