Rahmapfelkuchen (Apple And Rum Custard Cake)

Recipe Ingredients

		Crust
1 1/2 cups	93g / 3.3oz	Flour, unbleached, unsifted
2/3 cup	131g / 4.6oz	Butter or margarine
5 tablespoons	75ml	Sugar
1		Egg yolk - large
1 tablespoon	15ml	Lemon rind - grated
1 tablespoon	15ml	Milk
		Filling
1/2 cup	73g / 2.6oz	Soft bread crumbs
1/4 cup	40g / 1.4oz	Raisins*
2 tablespoons	30ml	Butter or margarine - melted
1/4 cup	59ml	Rum
4 cups	948ml	Apples, tart - sliced
3 cups	594g / 20oz	Eggs - beaten (large)
1 tablespoon	15ml	Lemon juice
1/3 cup	65g / 2.3oz	Sugar
1/4 cup	49g / 1.7oz	Sugar
1 3/4 cups	414ml	Milk

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.

Source:
Alicia Parmiter New South Wales, Aus

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