RAHMAPFELKUCHEN (APPLE AND RUM CUSTARD CAKE)
Rahmapfelkuchen (Apple and Rum Custard Cake)
- Servings: 8
- 1 1/2 cups flour, Unbleached, Unsifted
- 5 tablespoons sugar
- 1 tablespoon lemons, rind of, Grated
- 2/3 cup butter or margarine
- 1 large egg yolk
- 1 tablespoon milk
- 1/2 cup soft breadcrumbs
- 2 tablespoons butter or margarine, Melted
- 4 cups apples, Tart, Sliced
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 1/4 cup raisins (Soak raisins in 1/4 cup rum for 1/2 hour before using.)
- 1/4 cup rum
- 3 large eggs, Beaten
- 1/3 cup sugar
- 1 3/4 cups milk
Preheat oven to 350' F.
To make crust, mix flour, sugar, and lemon rind.
Cut in butter or margarine until mixture resembles coarse crumbs.
Add egg yolk and 1 T of milk; mix gently to form a dough.
Pat into bottom of a 10-inch Springform pan that has sides only greased.
Press dough up sides of pan for 1 inch.
Toss together bread crumbs and melted butter.
Spread evenly over pastry crust.
Toss apple slices, lemon juice, and 1/4 c of sugar.
Spread apples over crumbs.
Drain raisins, reserving rum, and sprinkle raisins over apples.
Bake for 15 minutes.
While this is baking do the following:
Beat eggs and sugar until thick and lemon-colored.
Stir in milk and reserved rum.
Pour custard over apples and bake for 45 to 60 minutes, until custard is set.
Cool completely before serving.
Do NOT remove springform pan until cooled.
"I am German and usually like that kind of German Apple Cake, so I thought I'd give this recipe a home. I have not yet made it to see if it needs updating, but will try some time soon." If you make this before I do, please let me know what you think!