The best delicious Rahmapfelkuchen (apple And Rum Custard Cake) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rahmapfelkuchen (apple And Rum Custard Cake) recipe today!
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-CRUST-
1 1/2 c Flour; Unbleached, Unsifted 2/3 c Butter Or Margarine
5 T Sugar 1 ea Egg Yolk; Large
1 T Lemon Rind; Grated 1 T Milk
FILLING
1/2 c Soft Bread Crumbs 1/4 c Raisins; *
2 T Butter Or Margarine; Melted 1/4 c Rum
4 c Apples; Tart, Sliced 3 ea Eggs; Large, Beaten
1 T Lemon Juice 1/3 c Sugar
1/4 c Sugar 1 3/4 c Milk
* Soak raisins in 1/4 cup rum for 1/2 hour before using.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ 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
in a preheated 350 degree F. oven for 15 minutes. 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 at 350 degrees F.
until custard is set. Cool completely before serving. Do NOT remove
springform pan until cool.
Yields
8 servings
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