Apple Rum Custard Cake
"This is a German Apfelkuchen for special occasions."
- Ready In:
- 1hr 50mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
-
Filling
- 1⁄4 cup dried currant
- 1⁄4 cup rum
- 1⁄2 cup fresh white breadcrumbs
- 2 tablespoons melted butter
- 6 medium tart cooking apples (about two pounds)
-
Pastry
- 2 cups all-purpose flour
- 3⁄4 cup unsalted butter, softened
- 4 egg yolks
- 2 tablespoons sugar
- 2 tablespoons finely grated lemons, rind of
-
Custard
- 2 whole eggs
- 2 egg yolks
- 1⁄3 cup sugar
- 1 3⁄4 cups heavy cream
- 2 tablespoons sugar
- 2 tablespoons melted butter
directions
- Place the currants in a small bowl and pour the rum over them.
- Allow to soak for at least 20 minutes.
- Peel, core and cut the apples into 1/4 inch thick slices.
- At this point, pre-heat the oven to 350 F and start making the pastry.
- Combine the flour and 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 the egg yolks, one at a time, then beat in the sugar and lemon peel.
- Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
- Now fill the pastry shell.
- Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl.
- Sprinkle the mixture over the dough in the pan and spread the apples over it.
- Drain the currants and set the rum aside.
- Scatter the currants over the apples.
- Bake in the middle of the oven for 10 minutes.
- During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured.
- Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake.
- Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer.
- Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart.
- Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly.
- Remove the pan from the oven and let the tart cool completely before removing from the springform.
- Slide onto a cake plate and serve.
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Reviews
-
A very nice cake. I made the custard in a large bowl with a pouring spout--very helpful for adding the custard to the apple mixture. I did have some leakage as the apples (Granny Smiths) released a lot of juice-but I had the pan wrapped in foil and on a cookie sheet.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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