Summary

Ingredients

• 300 grams flour
• 200 g butter
• 100 g suar
• 1 packet vanilla sugar
• 1 egg (s)
• 2 kg apples
• 200 g suar
• 250 ml white wine
• 100 g raisins
• 70 g cornstarch
• 2 teaspoons cinnamon powder
• 100 g almond sticks
• 200 g powdered suar
• 3 tablespoon lemon juice
• Fat for the shape

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Instructions

1. Knead a shortcrust pastry from flour, butter, sugar, vanilla sugar and egg. Roll out 2/3 of the dough into a round plate and line a round, greased baking pan (28 cm) with it. Roll out the remaining dough into a round plate the size of the bottom of the baking tin.
2. Peel and core the apples and cut into small cubes. Put the sugar in a hot pan and melt it. Deglaze the resulting caramel with 200 ml of white wine and stir well. Add the washed raisins, cinnamon and apples. Bring to the boil briefly.
3. Mix the starch with the rest of the white wine and add to the apple mixture. Briefly toast the almond sticks in a pan, then add to the mixture. Put everything on the shortcrust pastry base.
4. Put the round sheet of dough on top, carefully prick 7 - 8 times with a fork and bake at 175 ° C (top / bottom heat) for 40 minutes.
5. Make a glaze from powdered sugar and lemon juice and brush the cake with it while it is still hot. Let the cake cool and serve with whipped cream.