Apple Rum Custard Cake

“This is a German Apfelkuchen for special occasions.”
1hr 50mins

Ingredients Nutrition


  1. Place the currants in a small bowl and pour the rum over them.
  2. Allow to soak for at least 20 minutes.
  3. Peel, core and cut the apples into 1/4 inch thick slices.
  4. At this point, pre-heat the oven to 350 F and start making the pastry.
  5. 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.
  6. With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel.
  7. Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
  8. Now fill the pastry shell.
  9. Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl.
  10. Sprinkle the mixture over the dough in the pan and spread the apples over it.
  11. Drain the currants and set the rum aside.
  12. Scatter the currants over the apples.
  13. Bake in the middle of the oven for 10 minutes.
  14. 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.
  15. Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake.
  16. 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.
  17. Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart.
  18. Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly.
  19. Remove the pan from the oven and let the tart cool completely before removing from the springform.
  20. Slide onto a cake plate and serve.

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