APFELKUCHEN MIT RAHM (APPLECAKE WITH RUM)

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Apfelkuchen Mit Rahm (Applecake With Rum) image

A lovely cross between a cake and a tart, courtesy of Carpe Diem, a charming B & B in Provincetown, Massachusetts. Despite the length of the instructions, it is really a simple dessert to make. Prep time does not include time for the cake to cool.

Provided by @MakeItYours

Number Of Ingredients 16

1 1/2 cups unbleached flour
1 tablespoon lemon rind, freshly grated
1 egg yolk
5 tablespoons sugar
2/3 cup butter, unsalted
1 tablespoon milk
1/2 cup breadcrumbs (soft)
4 cups sliced apples
1/4 cup sugar
1/4 cup rum
1/3 cup sugar
2 tablespoons butter
1 tablespoon lemon juice, freshly squeezed
1/4 cup raisins
3 eggs, beaten
1 3/4 cups milk

Steps:

  • 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.

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