Summary

Ingredients

• 4 m. Apples, sweet / crumbly
• 100 g butter, very soft
• 250 g suar, brown (raw cane suar)
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 4 egg yolks
• 200 ml cream
• 1 teaspoon, leveled cinnamon
• 250 g spelled flour, fine
• 1 packet tartar baking powder
• 100 g raisins, (leave out more or completely if you like)
• possibly water
• Butter, for the mold

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Instructions

1. Peel, halve, quarter the apples, remove the core, halve the quarters lengthways again, cut into small pieces (net weight = approx. 500 g).
2. Preheat oven to 175 degrees.
3. Clamp parchment paper into the bottom of a springform pan (26 cm diameter). Spread the edge well with butter.
4. Mix the butter with the sugar, vanilla sugar, egg yolks and salt well.
5. Add the cream and keep stirring vigorously until the sugar has dissolved.
6. Mix the spelled flour with the tartar baking powder and the cinnamon and stir in quickly until everything forms a smooth dough. Possibly add a sip of water.
7. Then fold in the apple pieces and raisins and pour the batter into the prepared pan. Spread smoothly, pressing the protruding apple pieces into the dough.
8. Bake for about 45 to 50 minutes (stick test) - cover with aluminum foil if necessary.
9. Serve with whipped unsweetened cream.