Rahmapfelkuchen (apple & rum custard cake)
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Rahmapfelkuchen (apple & rum custard cake)
  Apple    Rum    Custard    German    Cakes  
Last updated 6/12/2012 1:19:42 AM. Recipe ID 51151. Report a problem with this recipe.
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      Title: Rahmapfelkuchen (apple & rum custard cake)
 Categories: German, Cakes, Desserts
      Yield: 8 Servings
  1 1/2 c  Flour; Unbleached, Unsifted
      5 tb Sugar
      1 tb Lemon Rind; Grated
    2/3 c  Butter Or Margarine
      1 ea Egg Yolk; Large
      1 tb Milk

    1/2 c  Soft Bread Crumbs
      2 tb Butter Or Margarine; Melted
      4 c  Apples; Tart, Sliced
      1 tb 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.
  ++++++++++++++++++ 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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Recipe ID 51151 (Apr 03, 2005)

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