Raspberry Custard Kuchen

I got this off of Allrecipes.com. Posted for ZWT6. This is a German recipe.

• Ready In: 55 mins
• Serves: 10
• Yields: 1 kuchen

Ingredients

• 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

Directions

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.