Chile · South America
Kuchen
German-Chilean fruit cake with a proofed yeasted base and jammy fruit top.
Chilean kuchenGerman-Chilean fruit kuchen
The Chemistry in This Bake
Proofing the yeasted base dough at controlled warmth before topping and baking.
Learn the full technique →Ingredients
- Bread flour
- Instant yeast
- Warm milk
- Sugar
- Butter
- Egg
- Fruit (plums, apples, or strawberries)
- Cinnamon
- Custard (optional)
Method
Knead the yeasted dough and let it rise in a warm place until doubled.
Press the dough into a buttered round or slab pan.
Let it proof again until puffy at the edges.
Arrange sliced fruit over the base and sprinkle with cinnamon sugar.
Bake at 190 °C for 30-35 minutes until the base is golden.
Cool slightly and serve warm or at room temperature.