Blackberry Kutchen

Name: Blackberry Kutchen
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/8 teaspoon salt; 1 teaspoon baking powder; 1/4 cup butter, melted; 2 large egg whites (save the yolks for the filling); 1 teaspoon pure vanilla extract; 2 cups fresh blackberries (different berries or cherries may be substituted for blackberries if desired) or 2 cups frozen blackberries (different berries or cherries may be substituted for blackberries if desired); Filling; 1 1/2 cups plain low-fat yogurt; 2 tablespoons all-purpose flour; 1/2 cup sugar; 2 large egg yolks; 1 large egg; 1 1/2 teaspoons lemon zest (from about 1/2 a lemon); 1 pinch salt; 1 teaspoon pure vanilla extract; 1/4 teaspoon almond extract

18 ingredients

7 steps

Ingredients

1 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon baking powder
1/4 cup butter, melted
2 large egg whites (save the yolks for the filling)
1 teaspoon pure vanilla extract
2 cups fresh blackberries (different berries or cherries may be substituted for blackberries if desired) or 2 cups frozen blackberries (different berries or cherries may be substituted for blackberries if desired)
Filling
1 1/2 cups plain low-fat yogurt
2 tablespoons all-purpose flour
1/2 cup sugar
2 large egg yolks
1 large egg
1 1/2 teaspoons lemon zest (from about 1/2 a lemon)
1 pinch salt
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract

Directions

1

Preheat the oven to 350 degrees F. If using frozen berries, thaw at room temperature 15 minutes; drain.
2

For the filling, place yogurt in a large mixing bowl, sprinkle with the 2 tablespoons flour. Add 1/2 cup sugar, egg yolks, whole egg, lemon zest, salt, and 1 teaspoon vanilla. Mix until smooth; set aside.
3

In a medium mixing bowl, sift together 1 cup flour, 1/2 cup sugar, salt, and baking powder.
4

Add butter, egg whites, and 1 teaspoon vanilla. Gently stir everything together by hand until mixed well. (Mixture will be like soft cookie dough.)
5

Spread onto the bottom of an ungreased 9-inch springform pan; sprinkle berries on top. Pour the filling prepared earlier over the berries.
6

Bake the kuchen for about 55 minutes or until center appears set (slightly wobbly) when shaken gently. Cool in the pan on a wire rack for 15 minutes; undo the clasp on the side of the pan and remove the ring. Cover the kuchen and chill it in refrigerator for 4 to 24 hours.
7

To serve, remove the pan bottom. Transfer to a platter.