Rahmapfelkuchen Apple and Rum Custard Cake
Indulge in the luxurious flavors of Rahmapfelkuchen, a delightful Apple and Rum Custard Cake that blends German baking tradition with an irresistible twist. This stunning dessert features a buttery, crumbly crust that cradles golden rum-soaked apple slices, all topped with a velvety homemade vanilla custard. The cake bakes to perfection, with the custard setting into a creamy layer that complements the tender, caramelized apples. A dusting of powdered sugar adds a simple, elegant finish, making it as visually appealing as it is delicious. Ideal for special occasions or cozy gatherings, this apple custard cake pairs perfectly with a warm cup of coffee or tea. With its harmonious blend of flavors and textures, this Rahmapfelkuchen is destined to become a show-stopping favorite.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 80 grams Granulated sugar
- 1 large Egg
- 4 medium Apples (e.g., Granny Smith or Braeburn)
- 2 tablespoons Golden rum
- 200 milliliters Whipping cream
- 100 milliliters Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 3 large Egg yolks
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan.
In a mixing bowl, combine the all-purpose flour, cubed butter, granulated sugar, and 1 egg. Rub the mixture together with your fingers until it forms into a crumbly dough.
Press the dough into the bottom and slightly up the sides of the springform pan to form an even crust. Refrigerate the crust while you prepare the filling.
Peel, core, and thinly slice the apples. Place the apple slices into a bowl and toss them with the golden rum. Let them sit to absorb the flavor.
In a saucepan over medium heat, combine the whipping cream, milk, and vanilla extract, bringing the mixture to a gentle simmer.
While the cream is heating, whisk together the cornstarch and egg yolks in a separate bowl. Gradually add a small amount of the hot cream mixture to the egg yolks to temper them, then pour the yolk mixture back into the saucepan.
Continue cooking the custard over low heat, whisking constantly, until thickened. Remove it from the heat and let it cool slightly.
Arrange the rum-soaked apple slices in a circular pattern over the chilled crust in the pan.
Pour the cooled custard over the apples, spreading it evenly to ensure all the apples are coated.
Bake the cake in the preheated oven for 50-60 minutes, or until the custard is set and the top is lightly golden.
Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, dust the top with powdered sugar before serving.
Slice and enjoy your Rahmapfelkuchen with a cup of coffee or tea!
Nutrition Facts
Calories |
3672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 112.9 g | 564% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1255 mg | 418% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 408.3 g | 148% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 177.6 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 329 mg | 25% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1371 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
