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Ingredients
| unbleached all-purpose flour (unsifted): 1 1/2 cups |
| lemon peel: 1 Tbl (freshly grated) |
| eggs: 1 (yolk) |
| granulated sugar: 5 Tbl |
| unsalted butter: 2/3 cup |
| 2% milk: 1 Tbl |
| bread crumbs: 1/2 cup (soft) |
| whole apples (sliced): 4 cups |
| granulated sugar: 1/4 cup |
| dark rum: 1/4 cup |
| granulated sugar: 1/3 cup |
| salted butter: 2 Tbl |
| lemon juice: 1 Tbl (freshly squeezed) |
| seedless raisins (packed): 1/4 cup |
| eggs: 3 (beaten) |
| 2% milk: 1 3/4 cups |
Apfelkuchen Mit Rahm (Applecake With Rum)
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- 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.