Kuchen (a German fruit or cheese filled yeast raised cake)
3 cups flour
¼ cup warm water
1 package yeast or 2 ½ teaspoons of yeast
½ stick of butter
¾ cup scalded milk
3 tablespoons sugar
¼ teaspoon salt
4 egg yokes
Heat milk to scalding, and then add butter and 1 ½ tea sugar, stir well until butter and sugar are dissolved. In a Small bowl, add yeast to water with the other 1 ½ tablespoon of sugar. Put 2 cups of flour in large bowl and add cooled milk mixture, yeast mixture, eggs and salt. Beat well. Add the additional flour and work until dough comes away from the sides of the bowl. Dough should be very soft and sticky. (If too thick add a few tablespoons of warm water) Cover and let rise till double in bulk. This recipe will make 3 9 inch cake pans of Kuchen.
Roll out the dough (above), very thin and place in a greased pan with ½ lip. The pan may be round, square, or rectangle, gently press the dough up against the sides of the pan forming a sort of a shell and fill with your favorite fruit, fresh or canned. Slice tart apples very thing and arrange on the dough. Cover with batter (recipe below), Bake at 325 to 350 for 25-30 minutes or until golden brown. For cherry or plum: If the fruit is fresh do the same as the apple (pit the cherries and plums). If canned fruit is used, drain and save the juice and arrange the fruit in rows on the dough. Take ½ cup of the juice and thicken with cornstarch; pour over the fruit. Cover with batter. Bake at 325-350 for about 30 minutes or until golden brown.
Batter Topping for Sheet Kuchens:
1-2 tablespoons flour
1-2 tablespoon sugar
Separate the whites and yolks of the eggs. Mix the yolks, flour, and sugar. Beat the whites until stiff. Fold into the yolk. Mix and spread thinly but completely over the fruit.
*Recipe from unknown source. Found in my Grandparents kitchen.