Rahmapfelkuchen (Apple and Rum Custard Cake)

8 Servings

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Rahmapfelkuchen (Apple and Rum Custard Cake) Ingredients

CRUST	2 tb Butter Or Margarine; Melted
1 1/2 c Flour; Unbleached, Unsifted	4 c Apples; Tart, Sliced
5 tb Sugar	1 tb Lemon Juice
1 tb Lemon Rind; Grated	1/4 c Sugar
2/3 c Butter Or Margarine	1/4 c Raisins; *
1 Egg Yolk; Large	1/4 c Rum
1 tb Milk	3 Eggs; Large, Beaten
FILLING	1/3 c Sugar
1/2 c Soft Bread Crumbs	1 3/4 c Milk

Instructions for Rahmapfelkuchen (Apple and Rum Custard Cake)

* Soak raisins in 1/4 cup rum for 1/2 hour before using. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CakeCuisine: German