Apfelkuchen Mit Rahm Applecake With Rum Recipes

Steps:

• Preheat oven to 350°F.
• To make crust, mix flour, sugar, and lemon rind.
• Cut in butter 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.
• For the Filling:.
• Warm the raisins over low heat in the rum.
• Toss together bread crumbs and melted butter and spread evenly over pastry crust.
• Toss apple slices,lemon juice, and 1/4 c of sugar together and spread apples over crumbs.
• Drain raisins, reserving rum, and sprinkle raisins over apples.
• Bake for 15 minutes.
• For the topping:.
• While the cake is baking for the initial fifteen minutes, beat eggs and sugar until thick and lemon-colored.
• Stir in milk and reserved rum.
• Pour custard over apples and return to oven.
• Bake for 45 to 60 minutes until custard is set.
• Cool completely before serving.
• Do NOT remove springform pan until cool; do run thin sharp knife around inside of pan before removing.

Steps:

• Preheat oven to 350°. Let egg yolks stand at room temperature for 30 minutes. Starting 1/2 in. from 1 end, cut apple halves lengthwise into 1/4-in. slices, leaving them attached at the top so they fan out slightly. Set aside., Cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, sift flour, cornstarch, cream of tartar, baking powder and salt twice. Gradually beat into creamed mixture. Add milk; mix well (batter will be thick)., Spread batter into a greased 9-in. springform pan wrapped in a sheet of heavy-duty foil. Gently press apples, round side up, into batter. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-55 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Remove rim from pan. Dust with confectioners' sugar.

Steps:

• Grease the bottom and sides of a 9x13-inch baking dish or a 9-inch springform pan.
• Beat 2 1/4 cup flour, milk, 1/4 cup sugar, yeast, 6 tablespoons butter, vanilla extract, and 1 pinch salt in a large bowl with an electric mixer on high until dough is smooth, about 5 minutes; spread into baking dish and press dough up the sides. Press apple slices into dough.
• Mix 1 cup sugar, 3/4 cup flour, candied lemon peel, cinnamon, nutmeg, and 1 pinch salt in a bowl. Cut in 1/2 cup butter with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over apples. Allow dough to rise for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven until cake is golden brown and apples are tender, about 35 minutes.

Steps:

• Place pie shell in a round cake pan (not a pie pan). Toss apples with cinnamon and place in pie shell. Cream 2 tablespoons butter, sugar, and eggs together. Add salt, vanilla, and cream cheese. Blend until just smooth and pour over apples. Combine brown sugar, flour, and 2 tablespoons butter, add pecans. Crumble this mixture on top of pie. Bake at 375 degrees for 45 minutes. Reduce heat to 350 degrees and continue to bake for 15 minutes. Allow to cool and serve.