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Apfelkuchen Mit Rahm Applecake With Rum Recipe

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!

Prep Time 45 mins
Cook Time 90 mins
Calories 488.4 kcal
Protein 16g
Rating 4.0 (5 Reviews)
Apfelkuchen Mit Rahm Applecake With Rum 81

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Apfelkuchen Mit Rahm Applecake With Rum

  1. Preheat oven to 350°F (175°C).
  2. **Make the Crust:** In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, and the zest of 1 lemon.
  3. Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Add 1 large egg yolk and 1 teaspoon milk.
  5. Mix gently until the dough just comes together.
  6. Pat the dough into the bottom of a greased 10-inch springform pan, pressing it up the sides about 1 inch.
  7. **Make the Filling:** In a small saucepan, warm ½ cup raisins over low heat with 2 tablespoons dark rum for 5 minutes.
  8. In a bowl, toss ½ cup bread crumbs with 2 tablespoons melted unsalted butter. Spread evenly over the pastry crust.
  9. 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.
  10. Drain the raisins, reserving the rum. Sprinkle the raisins over the apples.
  11. **Make the Topping:** In a medium bowl, whisk together 3 large eggs and ½ cup granulated sugar until thick and pale yellow.
  12. Stir in 1 cup whole milk and the reserved rum.
  13. Pour the custard evenly over the apples.
  14. Bake for 15 minutes.
  15. Reduce oven temperature to 325°F (160°C). Continue baking for 45-60 minutes, or until the custard is set and lightly golden.
  16. 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