Raspberry Custard Kuchen

1-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter
2 tablespoons heavy whipping cream
1/2 cup sugar

Filling:
3 cups fresh raspberries
1 cup sugar
1 tablespoon all-purpose flour
2 eggs, beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract

In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in. x 9-in. baking pan. Combine the sugar and remaining flour; sprinkle over crust.

Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.

Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator. Makes 10-12 servings.