Rahmapfelkuchen (Apple and Rum Custard Cake)
photo by MarieRynr
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
CRUST
- 1 1⁄2 cups flour, Unbleached, Unsifted
- 5 tablespoons sugar
- 1 tablespoon lemon, rind of, Grated
- 2⁄3 cup butter or 2/3 cup margarine
- 1 large egg yolk
- 1 tablespoon milk
-
FILLING
- 1⁄2 cup soft breadcrumbs
- 2 tablespoons butter or 2 tablespoons margarine, Melted
- 4 cups apples, Tart, Sliced
- 1 tablespoon lemon juice
- 1⁄4 cup sugar
- 1⁄4 cup raisins (Soak raisins in 1/4 cup rum for 1/2 hour before using.)
- 1⁄4 cup rum
- 3 large eggs, Beaten
- 1⁄3 cup sugar
- 1 3⁄4 cups milk
directions
-
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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Reviews
-
Such an unusual recipe, I had to try it and was delighted with the results. The flavors of apple, rum and custard blended perfectly. I would rate it as a 5 star recipe for the final result, but it's a 3 star recipe for the problems I had with making it. The crust dough turned out very similar to pie crust, so I rolled it with a rolling pin and used a deep dish pie plate. There was no problem with the sliced apples or with mixing the custard. I had to bake it in a 350 degree oven for 2 hours before it was set. It was delicious and I'm sure I'll make it again. Thanks for the recipe.
-
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!!!!!
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RECIPE SUBMITTED BY
-Sylvie-
Dewsbury, West Yorkshire
Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998.
I never went back to live in Germany, even though all my family is still there.