German cuisine arrived south of Chile about 1846 and 1914 when they inmigrated here and settled in the southern frontier zone.
We grow eaten kuchen especially in the south. This is one of my recipes I have in my Recipes book.
Enjoy!
Some links about german cuisine :
Globetrotters girls, Eating chilean , Food in every country,
Ingredients
For crust
2 cups flour
1/2 teaspoon baking powder
100 grams butter
2 tablespoon greek yogurt
3/4 cup granulated sugar
Custard
2 cups whole milk
1/2 cup of sugar
1/2 cup Cornstarch Dissolved in cold water
3 yolks
1 teaspoon vanilla
Raspberry sauce
400 grams of fresh or frozen raspberries
3 spoonfuls of sugar
1/2 cup raspberry jam
1 tablespoon constarch
Method
For crust
You can use a processor machine or make by hand.
Pulse 2 or 3 times until uniform crumbs form.
Make a ball and refrigerate by 10 minutes.
After this pat mixture onto bottom of a round cake pan ( a pan of 22 or 24 cm or 10 inch)
Bake by 20 minutes and remove from oven. Set aside.
For custard
For make custard put the milk and sugar in a pot and bring to a boil over medium heat and gradually add the cornstarch dissolved in cold water.
Reduce the heat and stir until it starts to thicken. Remove and incorporate the yolks and also add the vanilla. Stir well.
Bring the pot to low heat for about two minutes then remove and let cool.
Pour this pastry cream over pre-set dough. Let it cool a little and refrigerate about 20 minutes, and then add the raspberry sauce. Over the custard.
Raspberry sauce
Put a small saucepan over low heat add the raspberries
The sugar, the marmalade and the cornstarch dissolved in water, stir gently with a wooden spoon until this thick and with this sauce covered the pastry cream. Bring to cool about 30 minutes before serving.
Print recipe here
En español
Kuchen de frambuesas y crema de vainilla
