Apple And Rum Custard Cake, German Recipe

8 Servings
5 T sugar
2/3 c butter (or margarine)
1 T milk
1/2 c soft bread crumbs
4 c apples,tart, sliced
1/4 c sugar
1/4 c rum
1/3 c sugar
1 1/2 c flour,unbleached, unsifted
1 T lemon rind,grated
1 egg yolk,large
filling ==========================
2 T butter (or margarine),melted
1 T lemon juice
1/4 c raisins,*
3 eggs,large, beaten
1 3/4 c milk
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.

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