SUNDAY DESSERT #55: Himbeer-Puddingkuchen (Rasperry Custard Cake)
COUNTRY OF ORIGIN: Germany 🇩🇪
DIFFICULTY LEVEL: Easy
INSPIRATION: Do you ever get sick of winter and wish it would go back to being warm? I've been having one of those weeks. I may not be able to control the season outside, but it's a raspberry summer in my kitchen!
RECEPTION/COMMENTARY: Isn't this dessert a simple beauty? More like a tart than a cake, it's a cookie crust base filled with a creamy vanilla custard then baked to flaky perfection. The crowning glory is the topping of fresh raspberries! Can you imagine how much better this would be in the summer with juicy, plump, freshly picked raspberries?! Oh my gosh. I can't wait for summer again!
Incredible. That's the word to describe this. It's incredible. Buttery and custardy and fresh. Tart and sweet and savory. It's the perfect culinary combination of the elements. And it's SO easy to make! 10/10 for this one people!
WOULD I MAKE IT AGAIN? YES! It's the perfect (faux) summertime treat!
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