Apfelkuchen Mit Rahm (Applecake With Rum)

Recipe by Chef Kate
READY IN: 1hr 30mins




  • Preheat oven to 350°F.
  • To make crust, mix flour, sugar, and lemon rind.
  • Cut in butter 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.
  • For the Filling:.
  • Warm the raisins over low heat in the rum.
  • Toss together bread crumbs and melted butter and spread evenly over pastry crust.
  • Toss apple slices,lemon juice, and 1/4 c of sugar together and spread apples over crumbs.
  • Drain raisins, reserving rum, and sprinkle raisins over apples.
  • Bake for 15 minutes.
  • For the topping:.
  • While the cake is baking for the initial fifteen minutes, beat eggs and sugar until thick and lemon-colored.
  • Stir in milk and reserved rum.
  • Pour custard over apples and return to oven.
  • Bake for 45 to 60 minutes until custard is set.
  • Cool completely before serving.
  • Do NOT remove springform pan until cool; do run thin sharp knife around inside of pan before removing.