RAHMAPFELKUCHEN (APPLE AND RUM CUSTARD CAKE)

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • CRUST
  • 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
  • FILLING
  • 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

Directions

  • Preheat oven to 350' F.
  • CRUST:
  • 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.
  • FILLING:
  • 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.

Notes

This is a recipe from another site. The comments are not mine.

"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!

Categories: Cake  Dessert 

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