This German-Scandinavian treat is more of a custard than a cake and is not overly sweet. Although I frequently use raspberries for this recipe, blackberries, rhubarb, apricots, plums or peaches are also delicious. I like to serve it with breakfast or brunch and often serve it in the afternoon with tea. Of course, it makes...Read More

This fresh fruit kuchen is sort of a cross between a flan and a fruit-filled pancake. It’s not too sweet, and is delicious as a dessert or even for breakfast! For Crust: In a food processor bowl, combine: 1 cup all-purpose flour 1/2 teaspoon salt 1/2 cup butter 1 tablespoon powdered sugar Process until fine...Read More