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"Family Recipes" Rahmapfelkuchen

by Nomadic Display 3. September 2010 20:29
Enjoy your weekend with this tasty treat. Try the following dessert recipe from our Nomadic’s “Family Recipes” book.  Enjoy it with your family and friends this Labor Day Weekend.

Rahmapfelkuchen (Apple and Rum Custard Cake)
by Mark Brauer


Crust                                                                  Filling
1 1/2 C   Flour, unbleached, unsifted                  1/2 C       Bread Crumbs, soft
5 Tbsp   Sugar                                                     2 Tbsp    Butter or Margerine
1 Tbsp   Lemon Peel, grated                               4 C          Apples; tart, sliced
2/3 C     Butter or Margerine                                1 Tbsp    Lemon Juice
1            Egg yolk, large                                      1/4 C       Sugar
1 Tbsp   Milk                                                       1/4 C        Raisins
                                                                            1/4 C       Rum
                                                                            3              Eggs; large, beaten
                                                                            1/3 C       Sugar
                                                                            1 3/4 C    Milk

To make the crust, mix flour, sugar and lemon peel. Cut in butter or margerine until mixture resembles coarse crumbs. Add egg yolk and 1 Tbsp 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.

Soak raisins in rum for 1/2 hour before using.

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 350º 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 350º until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.