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

Cook Time 55

Minimum Chilling Time 3

Total Time 4 40

Servings

Calories 547kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

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
1 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

Prepare the apricots:

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.

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.
UPDATE: Some reviews suggest to prebake the crust for 20 minutes, before adding the fruit and topping. I've never done this, but it sounds like it worked for them!

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.

Make the topping:

Blend all of the ingredients for the topping and pour over the fruit.

Bake:

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.

Nutrition