Home > Worldwide Recipes > Germany > Cakes and Cheesecakes > Apple And Rum Custard Cake
Apple And Rum Custard Cake
Ingredients
5 tablespoons sugar
⅔ cup butter (or margarine)
1 tablespoon milk
½ cup soft breadcrumbs
4 cups apples, tart, sliced
¼ cup sugar
¼ cup rum
⅓ cup sugar
1½ cups flour, unbleached, unsifted
1 tablespoon lemon rind, grated
1 egg yolk, large
Filling:
2 tablespoons butter (or margarine), melted
1 tablespoon lemon juice
¼ cup raisins, soak raisins in ¼ cup rum for ½ hour before using
3 eggs, large, beaten
1¾ litres milk
Details
Serves: 8
Method
Crust: To make crust, mix flour, sugar and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon of milk; mix gently to form a dough. Pat into bottom of a 10-inch spring-form pan that has sides only greased. Press dough up sides of pan for 1 inch.
Filling: Toss together breadcrumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice and ¼ cup of sugar. Spread apples over crumbs. Drain raisins, reserving rum and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored.
Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do not remove spring-form pan until cool.
