The other night I/we had a gathering here at my house. Of the investment club that 5 of us were still in. Except that the club finally folded its doors this month after 12 years. But this festive gathering included current and used-to-be members. About 16 of us altogether. We’ve been having these parties nearly every year. We all enjoy each other’s friendship, so most years we get together with everyone. It’s a potluck affair. I offered to make dessert. I’d made cookies last week (the chocolate sable ones and the harlequin pinwheel cookies), so I could have put those out. But even though the group doesn’t usually eat a lot of desserts, I thought it would be fun to try a new recipe. I’d had this one in my to-try file and thought it sounded good. Guests could take a really small slice if they wanted to.
It wasn’t hard to prepare. A butter-rich crumbly crust is pressed into a springform pan and partway up the sides. Then a fresh bread crumb layer (very little) is made with just crumbs and butter. That gets sprinkled on the bottom. Then fresh apples are peeled and sliced. Oh, and meanwhile, you have soaked a few raisins in rum too and the raisins are sprinkled over the top of the apples (tossed with lemon juice and sugar) after you’ve piled them into the crust (I did a little bit of arranging of the slices, but not a lot) and it’s baked for 15 minutes. Meanwhile you make a custard with eggs, sugar, milk and the leftover rum. That gets poured on top of the apples and it’s baked at a slightly lower oven temp for about an hour. Then you have to let it sit until it’s completely cool before removing the springform rim. Obviously it’s fragile and you need it to cool and “set up,” before making it look purty.
This recipe is listed on lots of websites, so I don’t know the origin of it. None of the sites listed one. But I do know that it’s a German type cake, because it’s also called rahmapfelkuchen, or rahm apfelkuchen. Kuchen means cake, apfel is apple, and rahm is cream. So, cream-apple-cake. In my prowling around the internet I found that in Germany you can buy a boxed MIX for this cake. Hmmm. It’s not hard to prepare, so why would you need a box mix. Oh well.
Among other things, the cake is really attractive looking. You can see the raisins poking through the top. The custard filters down through the apples to hold it all together. I served it with whipped cream. Germans and Austrians mostly serve desserts mit schlag (with whipped cream). I drink coffee with cream – always have – though not usually whipped. But in Salzburg one time my DH and I stopped in a cute little cafe and ordered some kind of cake with coffee in the mid-afternoon. We’d walked for miles all around the castle/fortress. The waitress said “mit schlag?” Never forgot the term after that. In subsequent foreign trips I usually learned how to ask for cream in whatever language I needed to know. Mit schlag. Yup.
In looking at the photo at top, you might think that’s it’s more cake. It’s not. The part in the middle is all apples with the custard around it. There is a very small breadcrumb layer under the apples, too. But, I sort of think the name is a misnomer. The only thing that’s “cake” is the crust. The filling is just apples, raisins and a custard mixture. It’s almost more like a pie, really. Or a tart, since it’s made in a springform pan with straight sides. So how was it? Delicious. The rum added a nice side note to the apples. It’s a soft kind of dessert – the apples are very moist. The custard of course, is smooth. The crust is crumbly and good. Altogether delicious. Will I make it again? Maybe. Certainly not because I didn’t like it – I did – but I might try something similar, and different. If I were to change anything I don’t know what it would be.
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Apple Rum-Raisin Custard Cake
Recipe By: A German cake, with copies all over the internet
Serving Size: 10
1 1/2 cups flour — unbleached, unsifted
5 tablespoons sugar
1 tablespoon lemon rind — grated
2/3 cup butter
1 whole egg yolk — large
1 tablespoon milk
FILLING:
1/2 cup soft bread crumbs
2 tablespoons butter or margarine — melted
4 cups apples — tart, sliced
1 tablespoon lemon juice
1/4 cup sugar
1/4 cup raisins — (Soak raisins in 1/4 cup rum for 1/2 hour before using)
1/4 cup rum
3 eggs — large, beaten
1/3 cup sugar
1 3/4 cups milk
1. 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.
2. 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.
3. 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.
Per Serving: 378 Calories; 18g Fat (44.7% calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber; 130mg Cholesterol; 205mg Sodium.
A year ago: Spiced Peaches (goes well with a breakfast, brunch, holiday breakfast)
Two years ago: Chicken & Dumplings (oh, delicious)

zeta
said on December 21st, 2009:
Great recipe! But, ahem, your babblefish is a bit off – Rahmapfelkuchen does not translate to “Apple Rum-Raisin Custard Cake”, because “Rahm” is not rum, it is cream (as in whipping cream).
Thanks for correcting my German translation. I’ve corrected the write-up. Thanks! . . . carolyn t