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May 2, 2007 04:08 PM

German Russian kuchen recipe.

I am looking for a recipe for a German Russian kuchen made with fruit and egg custard.

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  1. What else is included? I swear my grandmother made a quick version of hers with canned biscuit dough, although this is a serious point of contention between me and my sister. I recreated her recipe with a sweet yeast dough, fresh or frozen fruit, a cream custard filling, and a "rivvel" topping. It received rave reviews from her generation at the family reunion last summer. Is that close to what you are seeking?

    1. Taste of America (Travel Channel) featured a South Dakota kuchen. It was some sort of crust, a variety of fruit fillings (including rhubarb), and a custard (cooked in the microwave?) - plus several visits to the bar across the street while things were baking.


      1. The University of ND has a recipe archive of German-Russian recipes, some of which date way back.

        Their website is:

        Here is one of their recipes that might be close to what you want. There are others to look at too.

        New World Kuchen

        Jay Gage
        Adapted from Hulda Wacker family heritage, Ashley, ND and Long Lake, SD. Fruit filling adapted from Katherine Pahl family heritage, Forbes, ND.

        1/2 c. warm water
        1/2 c. milk, scalded
        1 pkg. Red Star yeast (2 tablespoons
        )3 eggs
        1/2 c. white powdered sugar
        1 tsp. salt
        2/3 c. soft shortening
        5 1/2 c. bread flour
        melted butter (clarified)

        Make a soft dough, mix all ingredients. Knead for five minutes. Let stand for two hours in a warm place. Place on floured board. Roll out like a pie shell about 1/4" thick (like a pizza crust). Brush melted butter over entire shell crust. Crimp edges of shell crust when placed in greased pan. Place fruit and custard filling (recipe follows).


        Beat 3 eggs with 4 tbsp. brown sugar
        Add 2 c. sour cream
        1/2 tsp. nutmeg
        1 c. white powdered cane sugar
        3 c. chopped dried Turkish apricot halves, soaked in 6 tbsp. Bacardi white rum
        2 tsp. almond extract

        Pour custard mixture over arranged fruit on dough shell. Let shell crust dough rise before baking (at 375° F preheated) Bake at 350° F for 30-35 minutes.