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    You are in: Home / Recipes / Rahmapfelkuchen (Apple and Rum Custard Cake) Recipe
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    Rahmapfelkuchen (Apple and Rum Custard Cake)

    Rahmapfelkuchen (Apple and Rum Custard Cake). Photo by Tasty Tidbits

    1/2 Photos of Rahmapfelkuchen (Apple and Rum Custard Cake)

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    Total Time:

    Prep Time:

    Cook Time:

    0 mins

    0 mins

    0 mins

    -Sylvie-'s Note:

    I adopted this recipe from Recipezaar. I am German and usually like that kind of German Apple Cake, so I thought I'd give this recipe a home. I have not yet made it to see if it needs updating, but will try some time soon. If you make this before me please let me know what you think!

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST

    FILLING

    Directions:

    1. 1
      CRUST:
    2. 2
      To make crust, mix flour, sugar, and lemon rind.
    3. 3
      Cut in butter or margarine until mixture resembles coarse crumbs.
    4. 4
      Add egg yolk and 1 T of milk; mix gently to form a dough.
    5. 5
      Pat into bottom of a 10-inch Springform pan that has sides only greased.
    6. 6
      Press dough up sides of pan for 1 inch.
    7. 7
      FILLING:
    8. 8
      Toss together bread crumbs and melted butter.
    9. 9
      Spread evenly over pastry crust.
    10. 10
      Toss apple slices, lemon juice, and 1/4 c of sugar.
    11. 11
      Spread apples over crumbs.
    12. 12
      Drain raisins, reserving rum, and sprinkle raisins over apples.
    13. 13
      Bake in a preheated 350 degree F. oven for 15 minutes.
    14. 14
      Beat eggs and sugar until thick and lemon-colored.
    15. 15
      Stir in milk and reserved rum.
    16. 16
      Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
    17. 17
      until custard is set.
    18. 18
      Cool completely before serving.
    19. 19
      Do NOT remove springform pan until cool.

    Ratings & Reviews:

    • on June 09, 2009

      15

      How disappointing... I followed the recipe exactly--I wonder what I might have done wrong... Even my husband, who eats almost anything you put in front of him, didn't like it. Very little sugar, no taste... Sorry, but we did not like it at all.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2009

      45

      It was a good dessert. I followed the recipe as written. I didn't have a springform pan so I used a casserole type pan. I wasn't able to take it out of the pan, so I just served it in the pan, which worked out just fine. Next time I will add more rum, as I love rum. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2008

      55

      This is a wonderful custard cake, something you would find at a upper class bakery. I used some cinnamon and I canned some apple pie filling (Ball's Recipe) and used both, sliced apples plus the canned apple pie filling and no rum. I used 1/2 and 1/2 instead of milk and it was probably one of the best things I have baked. Tasty!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Rahmapfelkuchen (Apple and Rum Custard Cake)

    Serving Size: 1 (223 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 472.9
     
    Calories from Fat 207
    43%
    Total Fat 23.0 g
    35%
    Saturated Fat 13.6 g
    68%
    Cholesterol 148.8 mg
    49%
    Sodium 231.5 mg
    9%
    Total Carbohydrate 57.0 g
    19%
    Dietary Fiber 2.4 g
    9%
    Sugars 31.9 g
    127%
    Protein 7.6 g
    15%

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