Rahmapfelkuchen (apple And Rum Custard Cake)

Ingredients

• Servings: 8
• 1 1/2 cups flour, unbleached, unsifted
• 5 tablespoons sugar
• 1 tablespoon lemon, rind of, grated
• 2/3 cup butter or 2/3 cup margarine
• 1 large egg yolk
• 1 tablespoon milk
• 1/2 cup soft breadcrumbs
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 4 cups apples, tart, sliced
• 1 tablespoon lemon juice
• 1/4 cup sugar
• 1/4 cup raisins (soak raisins in 1/4 cup rum for 1/2 hour before using.)
• 1/4 cup rum
• 3 large eggs, beaten
• 1/3 cup sugar
• 1 3/4 cups milk

Recipe

• 1 crust:
• 2 to make crust, mix flour, sugar, and lemon rind.
• 3 cut in butter or margarine until mixture resembles coarse crumbs.
• 4 add egg yolk and 1 t of milk; mix gently to form a dough.
• 5 pat into bottom of a 10-inch springform pan that has sides only greased.
• 6 press dough up sides of pan for 1 inch.
• 7 filling:
• 8 toss together bread crumbs and melted butter.
• 9 spread evenly over pastry crust.
• 10 toss apple slices, lemon juice, and 1/4 c of sugar.
• 11 spread apples over crumbs.
• 12 drain raisins, reserving rum, and sprinkle raisins over apples.
• 13 bake in a preheated 350 degree f. oven for 15 minutes.
• 14 beat eggs and sugar until thick and lemon-colored.
• 15 stir in milk and reserved rum.
• 16 pour custard over apples and bake for 45 to 60 minutes at 350 degrees f.
• 17 until custard is set.
• 18 cool completely before serving.
• 19 do not remove springform pan until cool.