Cooking Index - Cooking Recipes & IdeasRahmapfelkuchen (Apple And Rum Custard Cake) Recipe - Cooking Index

Rahmapfelkuchen (Apple And Rum Custard Cake)

Cuisine: German
Courses: Dessert
Serves: 8 people

Recipe Ingredients

1 1/2 cups 93g / 3.3ozFlour, unbleached, unsifted
2/3 cup 131g / 4.6ozButter or margarine
5 tablespoons 75mlSugar
1   Egg yolk - large
1 tablespoon 15mlLemon rind - grated
1 tablespoon 15mlMilk
1/2 cup 73g / 2.6ozSoft bread crumbs
1/4 cup 40g / 1.4ozRaisins*
2 tablespoons 30mlButter or margarine - melted
1/4 cup 59mlRum
4 cups 948mlApples, tart - sliced
3 cups 594g / 20ozEggs - beaten (large)
1 tablespoon 15mlLemon juice
1/3 cup 65g / 2.3ozSugar
1/4 cup 49g / 1.7ozSugar
1 3/4 cups 414mlMilk

Recipe Instructions

* 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 tbs 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 cup of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples.

Bake in a preheated 350F 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 350F until custard is set.

Cool completely before serving. Do NOT remove Springform pan until cool.

Alicia Parmiter New South Wales, Aus


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