Apfelkuchen Mit Rahm Applecake With Rum Recipe

Ingredients for Apfelkuchen Mit Rahm Applecake With Rum

• Unbleached Flour
• Zest of 1 lemon
• 1 large egg yolk
• ¾ cup granulated sugar (½ cup for crust, ¼ cup for apples)
• ½ cup (1 stick) cold unsalted butter
• 1 cup whole milk
• Breadcrumbs
• Sliced Apples
• 2 tablespoons dark rum
• 2 tablespoons lemon juice
• ½ cup raisins
• 3 large eggs

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.