Ingredients for Rahmapfelkuchen Apple And Rum Custard Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- Lemon, Rind Of
- Butter
- 1 large egg yolk
- 1/2 cup milk
- Soft Breadcrumbs
- Apples
- 2 tablespoons lemon juice
- 1/2 cup raisins
- 2 tablespoons rum (dark rum recommended)
- 3 large eggs
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How to Make Rahmapfelkuchen Apple And Rum Custard Cake
- Preheat oven to 350°F (175°C). Grease the sides of a 10-inch springform pan.
- **Crust:** In a medium bowl, whisk together flour, 1/2 cup sugar, and lemon zest.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in egg yolk and 1 teaspoon milk until the dough just comes together.
- Press the dough into the bottom of the prepared springform pan, pressing it up the sides about 1 inch.
- **Filling:** In a small bowl, toss panko bread crumbs with 2 tablespoons of melted butter. Spread evenly over the crust.
- Toss apple slices with 2 tablespoons lemon juice and 1/4 cup sugar. Arrange the apples over the bread crumbs.
- Drain the raisins, reserving 2 tablespoons of the rum. Sprinkle raisins over the apples.
- **Custard:** In a separate bowl, beat eggs and 1/2 cup sugar until thick and lemon-colored.
- Whisk in milk and reserved rum.
- Pour custard evenly over the apples.
- Bake for 15 minutes, then reduce oven temperature to 325°F (160°C) and continue baking for 45-60 minutes, or until the custard is set and lightly golden brown.
- Let the cake cool completely in the pan before serving. Remove the springform ring after cooling completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
127g
Fat
68g
Carbs
19g
