Summary

Ingredients

For the shortcrust pastry:

• 300 grams flour
• 2 teaspoons baking soda
• 150 g butter or mararine
• 100 g suar
• 1 egg (s)
• 1 tablespoon milk

For the filling:

• 0.5 ½ pack marzipan
• 2 kg apples
• 1 tablespoon water
• 50 grams sugar
• 0.5 teaspoon ½ cinnamon
• 50 g raisins
• Taste rum

For painting:

• powdered sugar
• rum

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Instructions

1. Knead the ingredients for the shortcrust pastry into a firm dough. If it sticks, put it in the refrigerator for a while.
2. Line the bottom and edge of a springform pan with about 2/3 of the dough. Roll out the marzipan to the size of the base and place on the base.
3. Chop the apples and sauté them with water, sugar, cinnamon and raisins. Let cool down a little and add a few drops of rum flavoring. Spread the filling on the marzipan base.
4. Roll out the remaining shortcrust pastry, cut into strips and place crosswise on the apples. Sprinkle with sugar and cinnamon.
5. Bake at 200 ° -220 ° for about 45 minutes. Let cool down and coat with rum glaze.