Custard-topped Berry Kuchen
Why I Love This Recipe
Ingredients You'll Need
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
Topping:
2 egg yolks
1/2 cup sour cream
2 tbsp granulated sugar
Directions
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 center of 350 F oven until toothpick inserted in center 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.