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Chilean Raspberry or Strawberry Kuchen Recipe
Chilean Raspberry or Strawberry Kuchen Recipe

Learn how to prepare kuchen very easily with this traditional recipe that you can use to fill with strawberries, raspberries, or even blackberries, or a mix of all of them to your taste or availability.

How to make Raspberry or Strawberry Kuchen?

Preparing raspberry or strawberry kuchen is generally a simple recipe with excellent results, as the secret is to use fresh fruits that exhibit their best aromas and flavors, together or separately.

Nutritional Information

Category: Desserts
Cuisine: Chilean
Calories: 400
Preparation: 45 minutes
Cooking: 60 minutes
Servings: 8 people

Recipe for Raspberry or Strawberry Kuchen


1. Kuchen dough

  • 280 g of flour
  • 140 g of butter
  • 100 g of sugar
  • 2 eggs
  • Baking powder

2. Kuchen filling

  • 720 ml of milk
  • 400 g of red fruits
  • 360 ml of cream
  • 250 g of flour
  • 150 g of sugar
  • 2 eggs
  • 1 cinnamon stick
  • 1 teaspoon of vanilla


1. Kuchen dough

  1. Preheat the oven to 150°C (302°F) and grease a kuchen pan, without a hinged bottom, with removable base of about 25 centimeters in diameter.
  2. In a large bowl, add the butter, sugar, and beat until you get a foamy cream, add the eggs one by one beating and integrating each time, sift the flour, 1 teaspoon of baking powder and integrate everything until you get a soft dough of homogeneous consistency.
  3. Spread the mixture over the greased pan, place in the preheated oven, and bake for about 20 minutes or until the dough comes away from the edges, remove from the oven and let it cool.

2. Kuchen filling

  1. In a large bowl, add the flour, sugar, and half of the milk, beat until you get a mixture of homogeneous consistency.
  2. In a large saucepan, add the other half of the milk, the cinnamon stick, and heat over medium heat, add the flour mixture and whisk constantly until you get a very thick and homogeneous cream that does not stick to the bottom of the saucepan.
  3. Transfer the mixture back to a large bowl, remove the cinnamon stick, and stir occasionally until cool, add the beaten egg yolks and vanilla and set aside.
  4. In a medium bowl, beat the egg whites until stiff peaks form and in another medium bowl, beat the cream until thickened, fold half of the whipped cream into the filling, gently fold in the beaten egg whites, and finally fold in the remaining cream.
  5. Assembling the fruit kuchen pour a cup of the filling over the dough in the pan and distribute the raspberries, strawberries, or blackberries (or a mix of all of them) on top, cover with the remaining filling and smooth the surface with a spoon or spatula.
  6. Place the kuchen back in the preheated oven at 160°C (320°F) and bake for about 40 minutes until the surface is lightly golden and firm to the touch. Cool and unmold.

Kuchen with Condensed Milk

A somewhat simpler option for this traditional recipe is to use a condensed milk cream (400 g) and yogurt (700 g) beaten by hand in a large bowl, which is then poured over the kuchen dough mixed with fresh raspberries, strawberries, or blackberries.

Did you know?

The word “kuchen” comes from German and means “cake”, introduced by settlers in the southern region of Chile where it became a very entrenched tradition, usually with apples, strawberries, or murtas.


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