Raspberry Custard Kuchen

• 1 1/2 cups all-purpose flour, divided
• 1/2 teaspoon salt
• 1/2 cup cold butter or 1/2 cup margarine
• 2 tablespoons whipping cream
• 1/2 cup sugar
• 3 cups fresh raspberries
• TOPPING
• 1 cup sugar, 1
• 1 tablespoon all-purpose flour
• 2 eggs, beaten
• 1 cup whipping cream
• 1 teaspoon vanilla extract

1. In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs.
2. Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan.
3. Combine the sugar and remaining flour; sprinkle over crust.
4. Arrange raspberries over crust.
5. For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
6. Bake at 375 degrees F for 40-45 minutes or until lightly browned.
7. Serve warm or chilled. Store in refrigerator.

flour, salt, cold butter, whipping cream, sugar, fresh raspberries, topping, sugar, flour, eggs, whipping cream, vanilla

Taken from www.food.com/recipe/raspberry-custard-kuchen-424987 (may not work)