Monday, 26 February 2007

Rahmapfelkuchenadapted from The German Recipe Exchange

For the crust:1 1/2 cups unbleached all-purpose flour, unsifted

5 tbsp sugar

1 tbsp grated lemon rind

2/3 cup butter

1 large egg yolk

1 tbsp milk
For the filling:1/2 cup soft bread crumbs

2 tbsp butter, melted

4 cups tart apples, sliced

1 tbsp lemon juice

1/4 cup sugar

1/4 cup raisins

*1/4 cup rum

3 large eggs, beaten

1/3 cup sugar

1 3/4 cup milk
*Soak raisins in 1/4 cup rum for 1/2 hour before using.

Preheat oven to 350F.
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.

Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 cup of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake for 15 minutes.

Beat eggs and sugar until thick and lemon-coloured. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes until custard is set.
Cool completely before serving. Do not remove springform pan until cool.
Serves 8.

No comments: