Rahmapfelkuchen, also known as rum custard apple cake, is a traditional dessert with its roots in Germany, where it is very popular in the Rhineland region. This delicious cake combines the natural acidity of apples with a smooth and creamy custard infused with rum, creating a perfect balance of flavors that has won over palates over time.
In Latin America, although the recipe may vary, it is common to find similar preparations under names such as "apple cake with cream" or simply "apple cake." However, the special touch of rum in the custard is what distinguishes this traditional German version. The use of raisins and lemon juice provides textures and aromas that further enrich the experience of tasting this cake.
How to prepare Rahmapfelkuchen rum custard apple cake
Ingredients: Flour, Sugar, Lemon Zest, Butter, Egg Yolk, Milk, Soft Bread Crumbs, Apples, Lemon Juice, Raisins, Rum, Eggs.
Crust:
To make the crust, mix flour, sugar, and lemon zest.
Incorporate butter or margarine until the mixture resembles coarse crumbs.
Add the egg yolk and 1 teaspoon of milk.
Mix gently to form a dough.
Press into the bottom of a greased 10-inch springform pan with only the sides greased.
Press the dough up the sides of the pan by 1 inch.
Filling:
Mix the bread crumbs and melted butter.
Spread evenly over the crust.
Mix the apple slices, lemon juice, and 1/4 cup of sugar.
Spread the apples over the crumbs.
Drain the raisins, reserving the rum, and sprinkle the raisins over the apples.
Bake in a preheated oven at 350 degrees F for 15 minutes.
Beat the eggs and sugar until thick and lemon-colored.
Add the milk and the reserved rum.
Pour the custard over the apples and bake for 45 to 60 minutes at 350 degrees F, until the custard is set.
Let cool completely before serving.
Do not remove the springform pan until it is cold.
