Raspberry kuchen was made for many family get-togethers on my mother’s side. I was a picky dessert-eater as a child. Chocolate was my friend; nuts were the enemy. Cheesecake was bleh, strawberry shortcake was ick and root beer floats? gross. I wasn’t much of a fan of blueberry muffins even though I loved blueberries and I wasn’t a fan of most tarts, tortes, jelly-filled anything. What my brother and I both loved was this dessert. When my mom would put something else like blueberries or blackberries in it, I wouldn’t like it. However fortunate or unfortunate it may be, that has all changed now.
The first time I tried making this recipe by substituting in whole wheat einkorn flour, I made proportional mistakes. There was too much of the cake-y bottom and I should have added a little more flour in proportion to the wets/fats. This time there could have been a little more of the cake on the bottom, but everything else was great. I like to mix fresh and frozen raspberries, and there can’t really be too many. The whole wheat flour has a special depth that really goes well with this sweet recipe. It makes the version I grew up with seem bland.
Our kids have never been a fan of this dessert, so it is in my best interest to learn to make a smaller amount at a time.
