Recipe: German Kuchen with Cream Filling (with apple variation, made in pie tins, 1950's)

GERMAN KUCHEN


FOR THE DOUGH:
2 cups milk, warmed
1/2 cup sugar
1/2 cup shortening
1 teaspoon salt
1 package active dry yeast
2 eggs
Flour, enough to make a soft dough

FOR THE CREAM FILLING:
2 cups sweet cream (heavy cream) or sour cream
2 eggs
1/2 cup sugar
1 1/2 tablespoons flour

Optional: apple slices and cinnamon

TO PREPARE THE DOUGH:
Mix the ingredients for the dough together in order given as for any soft sweet dough. This will make eight kuchen, made into rounds to fit pie tins. Let raise for about 20 minutes.

TO MAKE THE CREAM FILLING:
Heat heavy cream or sour cream. Beat eggs; add sugar and flour. Mix into cream and cook until thick. (Cool to room temperature before putting on kuchen.)

TO ASSEMBLE AND BAKE:
With the back of a spoon, press the center of dough and spread Cream Filling on kuchens. Apple may be sliced in the filling, if desired and sprinkled with cinnamon.

Bake for 25 minutes. (No temperature given, I assume at 350 degrees F.)

Source: Newspaper recipe clipping, 1950's
From: Alice's Recipe Collection, 1950's-70's at Recipelink.com