Rahmapfelkuchen(Apple And Rum Custard Cake)

* Exported from MasterCook *

Rahmapfelkuchen (Apple And Rum Custard Cake)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : German Cakes
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 1/2 Cup Flour; Unbleached -- Unsifted
2/3 Cup Butter Or Margarine
5 Tablespoon Sugar
1 Egg Yolk -- Large
1 Tablespoon Lemon Rind -- Grated
1 Tablespoon Milk

----------------------------------FILLING----------------------------------
1/2 c Soft Bread Crumbs 1/4 c Raisins; * 2 tb Butter Or
Margarine; Melted 1/4 c Rum 4 c Apples; Tart, Sliced 3
Eggs; Large, Beaten 1 tb 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.
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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.



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