Rahmapfelkuchen Apple And Rum Custard Cake Recipes

RUTH WALL'S GERMAN APPLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare a large bundt or tube pan with a light coating of cooking spray.
• Mix together the apples, sugar and cinnamon and set aside.
• Add all of the ingredients for the batter to a large bowl and mix at medium speed for one minute. Scrape down the sides of the bowl to make sure all ingredients are being incorporated. Mix for an additional 3 minutes.
• Pour one third of the batter into the baking pan. Cover with a layer using 1/2 the seasoned apples. Repeat with another 1/3 of batter and the remaining apples. Finish with the final 1/3 of batter.
• Bake for 90 to 105 minutes. Remove from oven.
• Cool for 10 minutes then invert onto a serving plate.
• While the is cooling (10 minutes), combine all ingredients for the glaze. Drizzle on top of the cake.

APPLE RUM CUSTARD CAKE

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 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.

MRS. VOLLMER'S GERMAN APPLE CAKE

Steps:

• For the crust:.
• Blend the softened butter with the sugar thoroughly.
• When creamy, add egg yolks vanilla and salt.
• Mix well.
• Blend in flour gradually, mixing lightly by hand until a homogenous mass.
• Pat dough into a 12" rectangular pyrex baking dish until it is evenly distributed over the bottom and part way up the sides.
• For the filling:.
• Peel and core apples and slice them into fairly thin slices.
• Sprinkle the slices with lemon juice, cinnamon and sugar as you go, placing them into a bowl, until all the apples are sliced.
• Warm the jam.
• If it is in a glass jar, loosen the lid and place the jar in a small pot of water, with the water coming half way up the side of jar.
• Simmer over low heat until jam is soft.
• Spread half the jam on the surface of the crust, and then place the apples, slightly overlapping, in as many rows as the bottom will take.
• If you are using Mackintosh apples, they will shrink more and tend to break.
• Keep your prettiest slices for the top, and arrange them attractively.
• Using a pastry brush, spread the rest of the jam across the the top of the cake.
• Sprinkle the top with almonds (I always leave this out unless I'm making it for a certain person).
• Bake in a 350° oven for about an hour, until crust and apples are golden.

APFELKLOSSE (GERMAN APPLE CAKE)

Steps:

• Preheat oven to 350°F.
• Combine 2 cups flour, 1/2 cup sugar, 1/2 teaspoons salt and baking powder. Cut in butter as for pie crust. Add egg yolks. Press half in the bottom of a 10 x 15 inche jelly roll pan.
• Combine apples, 1/2 cup sugar, 1/4 cup flour, cinnamon and nutmeg. Spread over the bottom
• crust. Crumble remaining crust over the filling.
• Brush with egg whites and bake for 30-40 minutes.
• Serve with a vanilla custard sauce or ice cream.

CREAMY BAKED APPLE CUSTARD CAKE

Steps:

• Preheat oven to 350 degrees Farenheit.
• Butter an eight-inch round cake pan and line with parchment.
• Combine the maple and rice syrup and pour the mixture into the prepared pan.
• Cut about a third of the apples into quarter-inch-thick slices, and arrange in a spiral pattern on top of the syrup mixture so that they cover the bottom of the pan.
• Grate the remaining apples and toss them with the lemon juice and one teaspoon of the cinnamon.
• Combine the remaining cinnamon with the flour, maple sugar, oats, baking powder, salt, and walnuts; set aside.
• In a separate bowl, beat the eggs with the egg whites until light and fluffy.
• Add the melted butter, milk, and vanilla.
• Stir the egg mixture into the dry ingredients and pour into the prepared pan.
• Bake in the center of the oven until a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
• Cool for 10 minutes on a cake rack, then invert onto a plate.
• Serve warm.

RAHMAPFELKUCHEN (APPLE AND RUM CUSTARD CAKE)

Steps:

• 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 c of sugar.
• Spread apples over crumbs.
• Drain raisins, reserving rum, and sprinkle raisins over apples.
• Bake in a preheated 350 degree F. oven for 15 minutes.
• Beat eggs and sugar until thick and lemon-colored.
• Stir in milk and reserved rum.
• Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
• until custard is set.
• Cool completely before serving.
• Do NOT remove springform pan until cool.