Summary

Ingredients

For the yeast dough:

• 2 packs dry yeast or 1 cube fresh yeast
• 400 g flour
• 100 g suar
• Melt 50 g butter or margarine
• 300 ml milk, low-fat, lukewarm

For covering:

• 100 g almond (s) (almond flakes)
• 60 g raisins
• 3 tablespoon rum
• 2 kg apples
• 4 tablespoon rum
• 50 grams sugar
• 2 lemon (s), including the juice
• 60 g almond (s) (almond flakes)
• 4 tablespoon breadcrumbs

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Instructions

1. Mix the raisins with the 3 tablespoons of rum and let it steep for at least 1 hour, stirring every now and then.
2. Mix the yeast with a teaspoon of sugar and the lukewarm milk and let rise in a warm place for about 10 minutes. Sift the flour and mix with the rest of the sugar, then add the melted butter and finally the yeast milk. Knead everything into a smooth dough and let rise again in a warm place until it has doubled.
3. Meanwhile, peel the apples, cut them into slices and drizzle with rum. Then add the sugar, flaked almonds and lemon juice. Mix the peeled apples again and again so that everything combines well. Let the apples steep for at least 30 minutes.
4. Preheat the oven to top / bottom heat 180 °. Grease a baking sheet, cover with baking paper and spread the yeast dough evenly over it. If you like, you can pull up a small margin, but this does not necessarily have to be the case. Sprinkle the breadcrumbs on the dough and place the slightly drained apples evenly on top. Then sprinkle the drained raisins over the apples.
5. Roast the almond flakes in a pan until golden brown (be careful not to turn them black!) And spread them over the cake last. Bake the cake for 30-40 minutes, until the raisins start to turn black.