Rahmapfelkuchen (Apple And Rum Custard Cake)

Course : German
Serves: 8
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1 1/2 cups flour unbleached -- unsifted
2/3 cup butter or margarine
5 tablespoons sugar
1 large egg yolk
1 tablespoon lemon rind -- grated
1 tablespoon milk
1/2 cup soft bread crumbs
1/4 cup raisins; *
2 tablespoon butter or margarine melted
1/4 cup rum
4 cups apples tart, sliced
3 large eggs beaten
1 tablespoon lemon juice
1/3 cup sugar
1/4 cup sugar
1 3/4 cup milk

Preparation / Directions:

* 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 cup of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350F oven 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 45 to 60 minutes at 350F. until custard is set. Cool completely before serving. Do NOT remove Springform pan until cool.

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