I’ve had an unruly urchin this week so I’ve been doing loads of studying, plus I cleaned out my closet and did a pair gardening initiatives. Luckily, cooking and baking undoubtedly falls below the “something constructive” class, so I made a decision to strive a brand-new recipe: rhubarb kuchen. (“Kuchen” is German for “cake,” and might discuss with a wide range of baked items.) Rhubarb season begins in April however I couldn’t discover something at my native grocery retailer. Nevertheless, the small, yellow honey mangoes have been on sale. They’re in season from March to July. I assumed, “Why the heck can’t I make mango kuchen?” So, I purchased 5 smooth mangos.
I’ve by no means made kuchen earlier than but it surely sounded scrumptious to me and appeared simple. The recipe begins with a shortbread crust of flour, sugar, salt and butter, pressed into the underside of an 11-by-7-inch baking dish. Contemporary fruit is layered over that and topped with a custard combination which units whereas baking. After chilling for a few hours, the kuchen is totally set and able to slice.
I did handle to go off observe in a pair methods. The 5 mangoes equaled solely 2 cups after I peeled and chopped them. I used to be nonetheless 1 cup in need of fruit so I added 1 cup of frozen raspberries. The fruit was very tart so I blended them with ¼ cup sugar earlier than layering them on the crust, however the dessert most likely didn’t want that additional sugar. The opposite goof was form of massive: I had a mind glitch and momentarily thought that 1/2 cup butter equaled two sticks as a substitute of 1 stick, so my kuchen may be very buttery and wealthy. Regardless of that — or maybe due to that? — it’s nonetheless fairly scrumptious and I’d wish to strive it once more with the right quantity of butter.
I puzzled if possibly I had invented a brand new recipe however I searched on-line and located that sure, mango kuchen already existed lengthy earlier than I considered it. Nevertheless, I couldn’t discover any recipes for mango raspberry kuchen, so possibly that’s a genuinely new twist. I’ll at all times consider it as Anti-Urchin Kuchen, or “Keine Seeigel Kuchen” in German, to not be confused with Anti-Seagull Kuchen, which is what I make when attacked by seagulls, which may occur at any second. They is likely to be hungry for urchins.
