Rahmapfelkuchen (Apple and Rum Custard Cake)

Inspired by Aunt Dorothy's German cooking - I have made this and it is GREAT!

K. Coy

This is a traditional German dessert - not a "sweet" dessert - but LOTS of good packed into a wonderful cake!

Crust:

1 1/2 cup flour, unsifted

1 tablespoon lemon rind, grated

1 large egg yolk

5 tablespoons sugar

2/3 cup butter or margarine

1 tablespoon milk

Crust:

Mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coars crumbs. Add egg yolk and 1 T of milk, mix gently to form a dough. Pat into bottom of 10-inch springform pan that has sides only greased. Press dough up sides of pan for 1 inch.

Filling:

1/2 cup soft bread crumbs

4 cups apples, tart, sliced

1/4 cup sugar

1/4 cup rum

2 tablespoons butter or margrin,melted

1 tablespoon lemon juice

1/4 cup raisins - Soak raisins in 1/4 cup rum for 1/2 hour before using.

1/3 cup sugar

3 large eggs, beaten

1 3/4 cup milk

Filling: Toss together bread crumbs and lemon juice, and 1/4 cup sugar - pour over crust.. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree for 15 minutes. Beat eggs and 1/3 cup sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 46 to 60 minutes at 350 degrees F until custard is set. Cool completely before serving. Do NOT remove springform pan until thoroughly cool.