The crust: making the crust was no problem as it follows many of Dorie’s crust recipes. After the chilling process, I had trouble getting it into my springform pan all in once piece. I spent more time fixing the crust in the pan than I did making it. But as usual, it came out of the oven perfect.
The filling/topping: I used a mixture of Fuji and Gala apples which I thought was nice. Since at least one member was concerned about doneness of the kuchen I decided to decrease the liquid a tad and I put in only 1 cup of heavy cream.
Baking: I did the 15 minute par bake and then the 70 minute baking. My knife was moist but no egg residual so I decided it was done. I was pretty sure it would set up while cooling. Since it has been blazing hot here I decided to let it cool in the refrigerator. I also decided to skip the last step, the broil with sugar and butter. I just could not add 1/2 cup of melted butter to this already decadent dessert. My raisins tasted a little burnt before the broil so I did not want to make it worse.
The Reviews: My husband thought it was restaurant worthy but asked that I mix the raisins in next time to prevent burning. My son with the simple tastes thought it was “weird” and he did not finish his piece. Two of my guests wanted whipped cream with it. I liked it but I think Kuchen is not my thing. I am glad for the new cooking technique and should probably make it for my German mother-in-law someday. But for now I will be wishing for cooler weather and baking with Fall ingredients. Pumpkin anyone?
Tuesdays With Dorie is an international baking group working our way through Baking Chez Moi by Dorie Greenspan. We don’t publish the recipes, instead we encourage you to buy the book. To see if the others thought go here.