Rahmapfelkuchen (apple and rum custard cake)
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Rahmapfelkuchen (apple and rum custard cake)
  Apple    Rum    Custard    German    Cakes  
Last updated 6/12/2012 12:55:54 AM. Recipe ID 17902. Report a problem with this recipe.
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      Title: Rahmapfelkuchen (apple and rum custard cake)
 Categories: German, Cakes, Desserts
      Yield: 8 servings
  1 1/2 c  Flour; Unbleached, Unsifted
      5 T  Sugar
      1 T  Lemon Rind; Grated
    2/3 c  Butter Or Margarine
      1 ea Egg Yolk; Large
      1 T  Milk

    1/2 c  Soft Bread Crumbs
      2 T  Butter Or Margarine; Melted
      4 c  Apples; Tart, Sliced
      1 T  Lemon Juice
    1/4 c  Sugar
    1/4 c  Raisins; *
    1/4 c  Rum
      3 ea Eggs; Large, Beaten
    1/3 c  Sugar
  1 3/4 c  Milk
  *    Soak raisins in 1/4 cup rum for 1/2 hour before using.
  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.
  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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Recipe ID 17902 (Apr 03, 2005)

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