This Küchen recipe (that means cake or tart in german) come from the Blog of my friend Kako, she is chilean but live now in Zwitzerland, in her blog have delicious recipes http://kako-enguete.blogspot.com/ is in spanish but she has translator.
I posted before about Küchen and this Kako's recipe come from the South of the Chile too.
The German arrived Chile around 1850 and make their lifes in this country so the german treats and breads.started to be part of our cuisine and our life.
The küchen is the pie that everyone wants to try, when they go to the south..
It is a cake of dough to which they adds a sweet sauce of fruit such as raspberries, strawberries, raspberries, elder or cherry, among others, and then cream. This is just the basic recipe for kuchen, as there are many ingredients that can be used, such as ricotta, apple and walnuts.
The story goes that over time, the grandmother (oma in German) were able to reap a vast knowledge of each recipe for küchen. They jealously guarded recipes and secretly transmitted them their daughters and granddaughters, representing a family treasure.
Each family had its own way of preparing and kuchen at parties was a challenge to choose who had the most delicious dessert.
Ingredients küchen dough
100 grs. butter or margarine
3/4 cup of sugar
1 1/2 cups of flour
2 teaspoon of baking powder
milk the necessary to the a soft dough
I used a spring pan about 20 cm. diameter
300grs. of differents berries (I make with strawberries and frozen raspberries)
2 cups of whole milk
1/2 cup of sugar
1 tablespoon of flour
1 tablespoon of cornstarch
Beat the butter or margarine until is creamy add the sugar and mix well.
Add the eggs and join well.
Add the flour with the baking powder and a little milk, the batter will be creamy and thick.
Preheat the oven at 180 °.
Place the batter in the spring pan greased and bake by 15 minutes.
Let chill and reserve.
Heat the milk with the sugar, dont be boiled, only heat, until the sugar is dissolved. Take out the fire. and set aside.
Dissolve the flour and the cornstarch with 1/2 cup of cold milk.
In a bowl spoon the milk with sugar to the cornstarch and flour mix, slowly.
And then place all the batter in a pot and heat to medium fire,and stirring constantly, when boiled cut the fire inmediately.
Beat in liquid vanilla.
The batter will be more thick later.
Place the berries over the kuchen dough (still with the spring pan)
If you like add some sugar over the berries.
And then empty the vanilla cream o ver the berries fruits.
Preheat teh oven at 180° again and place the kuchen inside.
Let by 20 minutes or until the cream look firm.
Let chill by 1 hour and dont desmold until is cold.
You may keep ta the fridge by 1 hour more.
En una olla poner a calentar la leche con el azùcar, la leche no debe hervir, sòlo se calienta para disolver completamente . Retirar del fuego y dejar entibiar un poco.
Disolver la harina y la maicena en 1/2 taza de leche frìa. Revolver bien y agregar las yemas.
Una vez que està todo diluìdo agregar por cucharadas la leche a la mezcla de maicena y harina. Unir bien y volcar todo a una olla .
Colocar la olla a fuego medio y revolver constantemente, calentar solo un poco, agregar la vainilla y apagar el fuego.
Dejar enfriar a temperatura ambiente.
Sobre el bizcocho vaciar las frutas rojas, y encima vaciar la crema tibia (despues se pondrà màs espesa)
Llevar a horno (unos 180ºC) `por unos 25 minutos o hasta que la crema se va firme.
Dejar enfriar un rato a temperatura ambiente. Despues llevar a la nevera por lo menos una hora para que estè firme al cortarlo y no se desmorone, estarà muy fresco. Mantener en la nevera.