Go Back
Print

German Apricot Rahm Kuchen (Cream Cake)

Rahm Kuchen is a hybrid of a fruit pie with a luscious cream topping! This is an heirloom recipe from my Bavarian family. The crust made with butter, egg yolks and is sweetened with vanilla sugar and a little lemon zest. The crust has a thin layer of apricot jam (to prevent a soggy bottom) and then fresh sliced apricots are arranged on topped, then topped with a topping made with heavy cream and sour, eggs and sugar. It's always a hit at our summer dinner parties.
Course Dessert
Cuisine German
Keyword Apricot Cream Tart, Rahm Kuchen
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings 8
Author Debby - www.AFeastfortheEyes.net

Ingredients

PASTRY CRUST:

  • 7 ounces flour about 1 1/2 cups
  • 5 1/2 ounces unsalted butter cold; diced
  • 3 ounces sugar scant 1/2 cup
  • 2 egg yolks
  • .32 ounce package Dr. Oetker vanilla sugar or 3/4 tsp. pure vanilla
  • 1 zest small lemon or to taste
  • 1-2 T cold water (optional) if the dough doesn't become cohesive

For the fruit filling:

  • 1/4 cup apricot jam or peach; optional
  • 2 pounds fresh apricots pitted, halved and quartered

TOPPING:

  • 1 cup sour cream
  • 4 ounces sugar
  • 3 large eggs
  • 1/2 cup heavy cream

Instructions

CRUST:

  • Whisk together all of the dry ingredients and the lemon zest.

If mixing by hand:

  • Create a well in the middle and add the eggs (and vanilla, if not using vanilla sugar), lemon zest and the butter.
  • Mix the butter into the dry ingredients with your hand or a pastry cutter.
  • Using the heels of your hand, knead until all the ingredients are combined.
  • NOTE: You can adapt this recipe using a food processor. Just pulse the ingredients until they are just combined.
  • Roll into a circle and set into a lightly greased and floured spring form pan.

Food processor shortcut:

  • Pulse the dry ingredients to combine. Add the diced, cold, butter and pulse until it resembles coarse sand.
    Add 1-2 Tablespoons water until the dough clumps together.
  • NOTE: This is a very soft dough, and will most likely break apart. Don't despair! You patch it all together and it will turn out fine.
  • Flour the surface, so the dough won't stick.
  • Preheat the oven to 350°F.

Filling:

  • Thin the apricot jam with a splash of water and stir until spreadable.
  • Spread a thin, even layer of the jam over the dough (this will prevent the crust from becoming soggy).
  • Layer the apricots, skin side down, in one even layer. Do not overfill the fruit, because the topping should cover the fruit.
  • Blend all of the ingredients for the topping and pour over the fruit.
  • Set the pan on top of a baking sheet, in case of leakage or spillovers.
  • Bake at 350°F for approximately 55 minutes. The topping should be lightly golden, but not brown.
  • Allow the tart to cool until at room temperature, and refrigerate for at least one hour for the cream topping to set completely.
  • Take one bite, and enjoy the creamy deliciousness!

Notes

Recommended Equipment:
Spring form pan. You can use a deep-dish pie plate, but the filling might run over. Depending on the size of the apricots, you will use about 2 pounds. Wash and pit the apricots and cut in half, and then score in quarters. You don't want to slice the apricots too thin.