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Rahmapfelkuchen (apple And Rum Custard Cake)

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy German Cakes, Desserts, German 8 Servings

INGREDIENTS

1 1/2 c Flour, Unbleached Unsifted
5 T Sugar
1 T Lemon Rind, Grated
2/3 c Butter Or Margarine
1 Egg Yolk, Large
1 T Milk
1/2 c Soft Bread Crumbs
2 T Butter Or Margarine, Melted
4 c Apples, Tart Sliced
1 T Lemon Juice
1/4 c Sugar
1/4 c Raisins, *
1/4 c Rum
3 Eggs, Large Beaten
1/3 c Sugar
1 3/4 c Milk

INSTRUCTIONS

Soak raisins in 1/4 cup rum for 1/2 hour before using.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ 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.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 453
Calories From Fat: 196
Total Fat: 22.1g
Cholesterol: 106.6mg
Sodium: 224.5mg
Potassium: 192mg
Carbohydrates: 52.6g
Fiber: 1.1g
Sugar: 28.9g
Protein: 8.1g


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