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Rahmapfelkuchen (apple And Rum Custard Cake)



---------- Recipe via Meal-Master (tm) v8.03

Title: RAHMAPFELKUCHEN (APPLE AND RUM CUSTARD CAKE)
Categories: German, Cakes, Desserts
Yield: 8 servings

---------------------------CRUST---------------------------
1 1/2 c Flour; Unbleached, Unsifted
5 tb Sugar
1 tb Lemon Rind; Grated
2/3 c Butter Or Margarine
1 ea Egg Yolk; Large
1 tb Milk

--------------------------FILLING--------------------------
1/2 c Soft Bread Crumbs
2 tb Butter Or Margarine; Melted
4 c Apples; Tart, Sliced
1 tb Lemon Juice
1/4 c Sugar
1/4 c Raisins; *
1/4 c Rum
3 ea Eggs; Large, Beaten
1/3 c Sugar
1 3/4 c Milk

* Soak raisins in 1/4 cup rum for 1/2 hour before
using.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ 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 T 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 1/4 c 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 springform pan until
cool.

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