britannia.org Recipe Bin: German - Desserts & Candies

The Recipe Bin: German - Desserts & Candies

Apple & Rum Custard Cake

Crust:

1½ cups unbleached Flour - unsifted

5 tbsp Sugar

1 tbsp Lemon rind - grated

2/3 cup Butter or margarine

1 large Egg yolk

1 tbsp Milk

Filling:

½ cup Soft bread crumbs

2 tbsp Butter or margarine - melted

4 cups tart Apples - sliced

1 tbsp Lemon juice

¼ cup Sugar

¼ cup Raisins¹

¼ cup Rum

3 large Eggs - beaten

1/3 cup Sugar

1¾ cups Milk

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 tbsp of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch.

FILLING: Toss together bread crumbs 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°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°F until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.

¹ - Soak raisins in ¼ cup rum for ½ hour before using.

Makes approximately 8 servings.

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