Blueberry-Peach Custard Kuchen

Kuchen - means cake in Germany. So you see, I found this recipe in the "Christmas Baking" magazine. The picture looks so delicious that I decided to try it. Sorry for the little burnt look but overall, the cake is easy to make and with added more sugar, it should taste better. So, if you wanna try this recipe, here goes........

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 package 11 gm active dry yeast
• 1/2 cup milk
• 1/2 cup sugar (add another 1/2 cup if you want it sweeter)
• 1/4 cup butter
• 1/2 tsp salt
• 2 eggs
• 1 cup sliced and peeled fresh peaches or frozen unsweetened peach slices, thawed (used can peaches instead, just make sure to dry them before using them)
• 1 cup fresh blueberries or frozen blueberries, thawed
• 1 egg, lightly beaten
• 2 tablespoons sugar
• 1/2 tsp vanilla essence
• 1/8 tsp ground nutmeg
• 1/8 tsp salt
• 1/2 cup half & half or light cream

Method:

1. Grease 9" pie plate. Set Aside.
2. Large bowl: combine 1 cup flour and yeast. set aside.
3. Sauce pan: heat 1/2 cup milk, 1/2 cup sugar, 1/4 cup butter and 1/2 tsp salt -stirring just until mixture is warm and butter almost melts.
4. Electric mixer : pour mixture (no. 3) and 2 eggs to flour mixture (no. 2). Beat on low to medium speed for 30 minutes, scraping side of bowl constantly. Beat on high speed for 2 minutes or until smooth. Beat in as much of the remaining flour as you can to make a stiff batter.
5. Spread batter into prepared pie plate. Top with peach slices and blueberries. Cover and let rise in a warm place until nearly double in size. (about 45 minutes)
6. Preheat oven to 200 degC.
7. Medium bowl: combine 1 egg, 2 tbsp sugar, vanilla essence, 1/8 tsp nutmeg and 1/8 tsp salt. Whisk in half & half milk and pour over the fruit batter.
8. Place kuchen in a preheated oven over a baking sheet and bake at 160 degC for 40 minutes or until golden brown. Cool on wire rack before cutting into pieces.