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  Added: Apr 07, 2006  •  Visited (597)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Apple And Rum Custard Cake
(Apfelkuchen)
What You Need:
FILLING
  • cup dried currants
  • cup rum
  • cup fresh, white bread crumbs
  • 2 tablespoons melted butter
  • 6 medium-sized tart cooking apples (about 2 pounds), peeled, cored and cut into slices about inch thick

    PASTRY
  • 2 cups all-purpose flour
  • pound plus 4 tablespoons unsalted butter, softened
  • 4 egg yolks
  • 2 tablespoons sugar
  • 2 tablespoons finely grated lemon peel

    CUSTARD
  • 2 whole eggs
  • 2 egg yolks
  • 1/3 cup sugar
  • 1 cups heavy cream
  • 2 tablespoons sugar combined with 2 tablespoons melted butter

  • How To Cook:
    1. Place the currants in a small bowl, pour the rum over them, and let them soak for at least 20 minutes. Preheat the oven to 350F.

    2. Meanwhile make the pastry. Combine the flour and pound plus 4 tablespoons of butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal. With a large spoon, beat in 4 egg yolks, one at a time, then beat in 2 tablespoons of sugar and the lemon peel.

    3. With your fingers pat and press the pastry evenly into the bottom and sides of an 8-inch springform cake pan 2 inches high.

    4. Now begin to fill the pastry shell in the following fashion: Stir the bread crumbs and 2 tablespoons of melted butter together in a small bowl, sprinkle the mixture evenly over the dough and spread the apples over it. Drain the currants and set the rum aside. Then scatter the currants over the apples. Bake in the middle of the oven for 10 minutes.

    5. During this first stage of baking, beat the 2 eggs, the 2 egg yolks and 1/3 cup of sugar with a wire whisk or a rotary or electric beater until they are thick and lemon colored. Beat in the reserved rum and the cream and pour half of it evenly over the apples in the partly baked cake. Bake the tart for 20 more minutes, or until the custard is set, then pour in the remaining liquid custard and bake for 30 minutes longer.

    6. Sprinkle the top of the tart with the 2 tablespoons of sugar mixed with the melted butter. Bake in the top third of the oven for 15 or 20 minutes, or until the top of the tart browns lightly.

    7. Remove the pan from the oven and let the tart cool completely before removing the springform. With a wide spatula, slide the tart onto a cake plate and serve.
     
    To serve 6 to 8
     This recipe is also available in:
    Cuisine Europe Germany
    Main Ingredient Fruits Apple
    Main Ingredient Grains & Cereals Flour
    Main Ingredient Dairy Eggs
    Dish Cake & Muffins

     





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