Apple Rum Custard Cake
This is a german apfelkuchen for special occasions.
Steps
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 finger.
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.
Ingredients
dried currant, rum, fresh white breadcrumbs, butter, tart cooking apples, all-purpose flour, unsalted butter, egg yolks, sugar, lemons, rind of, eggs, heavy cream