Apfelkuchen Mit Rahm Applecake With Rum Recette

Indulge in this irresistible Apfelkuchen mit Rahm, a delightful cross between a cake and a tart! This recipe, inspired by the charming Carpe Diem B&B in Provincetown, Massachusetts, boasts a buttery crust, a luscious rum-soaked raisin and apple filling, and a creamy custard topping. Despite the detailed instructions, it's surprisingly easy to make. Prepare to impress with this elegant dessert – perfect for special occasions or a cozy night in!

Préparation 45 min

Cuisson 90 min

Calories 488.4 kcal

Protéines 16g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Apfelkuchen Mit Rahm Applecake With Rum

1 1/2 cups all-purpose flour
zest of 1 lemon
1 large egg yolk
1 1/4 cups granulated sugar
1/2 cup (1 stick) cold unsalted butter + 2 tablespoons melted unsalted butter
1 cup whole milk + 1 teaspoon milk
1/2 cup bread crumbs
4 medium apples (about 2 cups peeled and thinly sliced)
2 tablespoons dark rum
2 tablespoons lemon juice
1/2 cup raisins
3 large eggs

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Comment préparer Apfelkuchen Mit Rahm Applecake With Rum

Preheat oven to 350°F (175°C).
**Make the Crust:** In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, and the zest of 1 lemon.
Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Add 1 large egg yolk and 1 teaspoon milk.
Mix gently until the dough just comes together.
Pat the dough into the bottom of a greased 10-inch springform pan, pressing it up the sides about 1 inch.
**Make the Filling:** In a small saucepan, warm ½ cup raisins over low heat with 2 tablespoons dark rum for 5 minutes.
In a bowl, toss ½ cup bread crumbs with 2 tablespoons melted unsalted butter. Spread evenly over the pastry crust.
Toss 4 medium apples (about 2 cups peeled and thinly sliced) with 2 tablespoons lemon juice and ¼ cup granulated sugar. Spread the apples over the bread crumbs.
Drain the raisins, reserving the rum. Sprinkle the raisins over the apples.
**Make the Topping:** In a medium bowl, whisk together 3 large eggs and ½ cup granulated sugar until thick and pale yellow.
Stir in 1 cup whole milk and the reserved rum.
Pour the custard evenly over the apples.
Bake for 15 minutes.
Reduce oven temperature to 325°F (160°C). Continue baking for 45-60 minutes, or until the custard is set and lightly golden.
Let the cake cool completely in the springform pan before serving. Run a thin, sharp knife around the edges of the pan before releasing.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

126g

Fat

68g

Carbs

19g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Desserts Eggs Dairy Fruit German European Cakes Eggs Dietary Low Sodium Low In Something Apples 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Apfelkuchen Mit Rahm Applecake With Rum ?

Apfelkuchen Mit Rahm Applecake With Rum prend environ 135 minutes du début à la fin — environ 45 minutes de préparation et 90 minutes de cuisson.

Combien de calories contient Apfelkuchen Mit Rahm Applecake With Rum ?

Apfelkuchen Mit Rahm Applecake With Rum contient environ 488.4 calories par portion, avec environ 16 g de protéines, 19 g de glucides et 35 g de lipides.

De quels ingrédients ai-je besoin pour Apfelkuchen Mit Rahm Applecake With Rum ?

Les principaux ingrédients de Apfelkuchen Mit Rahm Applecake With Rum sont Unbleached Flour, Lemon Rind, Egg Yolk, Sugar, Butter, Milk. Consultez la liste complète avec les quantités ci-dessus.