The best delicious Rahmapfelkuchen (apple & Rum Custard Cake) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rahmapfelkuchen (apple & Rum Custard Cake) recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rahmapfelkuchen (apple & Rum Custard Cake).
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-CRUST-
1 1/2 c Flour; Unbleached, Unsifted
5 tb Sugar
1 tb Lemon Rind; Grated
2/3 c Butter Or Margarine
1 ea Egg Yolk; Large
1 tb Milk
FILLING
1/2 c Soft Bread Crumbs
2 tb Butter Or Margarine; Melted
4 c Apples; Tart, Sliced
1 tb Lemon Juice
1/4 c Sugar
1/4 c Raisins; *
1/4 c Rum
3 ea Eggs; Large, Beaten
1/3 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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