Chilean · Dessert
Kuchen de Frambuesa
- Intermediate
- 40 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, a silken, spoon-slow texture, with warmth in the tail.
Ingredients
- 250 g plain flour
- 150 g cold butter, diced
- 90 g caster sugar
- 1 egg yolk
- 1 pinch salt
- 450 g raspberries
- 20 g fine semolina
- 1 egg
- 120 ml double cream
- 50 g sugar for the custard
- 80 g flour for the streusel
- 60 g cold butter for the streusel
- 60 g demerara sugar for the streusel
- 1 tsp ground cinnamon
The skills inside
Tempering a custardPie crust & blind bakingChilling to firm: the fridge as binderRubbing fat into flourThe wobble & the skewer: testing a bake
Allergen screen
Found: gluten · dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Rub the cold butter into the flour, caster sugar and salt to coarse crumbs, bind with the yolk and a spoon of cold water, press into a 24 cm tin and chill 20 minutes. 20 min
- Blind bake at 180 C (356 F) until the base is dry, sandy and pale gold, about 20 minutes; a soft shell will not survive the fruit. 20 min
- Rub the streusel flour, butter, demerara and cinnamon together with cold fingertips to pea sized lumps and keep them in the fridge.
- Toss the raspberries with the semolina and tip them into the shell, then whisk the egg, cream and custard sugar and pour it around them.
- Scatter the streusel over and bake at 180 C (356 F) until the custard is set with only a slight wobble at the centre and the crumbs are gold, 30 to 35 minutes. 35 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the techniques it exercises: checked at the pan, while there is still something to be done about it.
Pie crust & blind baking 29 recipes
- The shell goes into the oven cold and the oven is fully up to heat, so the structure sets before the fat has time to melt out of it.
- Lined and weighted right into the corners rather than heaped in the middle, so the sides are held against the tin as the fat softens.
- Docked where it is not meant to puff, and the base stays flat rather than lifting into a dome under its own steam.
- The weights come out and the base gets dry heat of its own before anything wet arrives. Pale and damp is not baked, and a filling will not finish it.
- The edges are set and coloured and the shell releases from the tin rather than gripping it.
Where it goes wrong It went in warm, or the weights only filled the middle. The sides slump down the tin before the pastry sets, so the case is shallower than it should be, the filling overflows it, and the base is still raw underneath: the soggy bottom, arrived at three ways at once.
Rubbing fat into flour 47 recipes
- The fat is cold when it starts and still firm when the rubbing stops, and the bowl has not warmed under the hands.
- Stopped early, while it still looks like coarse crumbs with pieces of fat visible in it, not worked on to a smooth even sand, which means the pieces have gone.
- Nothing is greasy or glossy and nothing has smeared into a paste against the side of the bowl.
- Liquid added last and only enough to bring it together: pressed, it just holds, with no wet patch and nothing sticking to the hand.
- Rested cold before it is rolled or shaped, so the gluten relaxes and the fat firms again after being handled.
Where it goes wrong The fat was too warm, or it was rubbed until the mixture looked uniform. Once the fat has melted into the flour there are no solid pieces left to steam apart in the oven, so the bake is sandy or tough instead of flaky, and nothing done later puts those layers back.
At the Table
- The Pour
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The sweetness rule is absolute: the pour must be sweeter than the plate, and acid keeps it from cloying.
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