Apple And Rum Custard Cake RecipeOrigin: German Period: Traditional |
Ingredients:For the Crust
5 tbsp sugar For the filling:
2 tbsp butter, melted 
Apple And Rum Custard Cake Preparation:Method:Soak the raisins in the rum for half an hour before using. Form the crust mixture by combining the flour, sugar, and lemon zest. Cut-in the butter with a pair of knives until the mixture resembles coarse crumbs then add egg the egg yolk and 1 tbsp of milk. Mix gently to form a dough then pat this into bottom of a 25cm Springform pan (that has only been greased along the sides). Press the dough so that it rises some 3cm up the sides of pan. For the Filling: Toss together the breadcrumbs and melted butter then spread this mixture evenly over the pastry crust. Toss apple slices, lemon juice, and 50g of sugar together then spread this apple mixture over the breadcrumbs. Drain the raisins, (reserving the rum), and sprinkle raisins over the apples. Bake in a an oven pre-heated to 170°C for 15 minutes. Meanwhile beat eggs and 60g sugar together until thick and lemon-coloured. Stir in milk and reserved rum. Pour this custard over the apples in the cake and bake for a further 45 to 60 minutes at until the custard is set. Allow to cool completely in the springform pan before serving. |
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