Summary

Ingredients

For the dough:

• 425 g flour
• 175 g butter, chilled and in flakes
• 150 grams sugar
• 2 egg (s)
• 2 teaspoons baking soda
• 2 tablespoon apple juice

For covering:

• 1 ½ kg apples, not too juicy, e.g. Elstar, Braeburn or Cox Orange
• 3 tablespoon rum
• 50 g raisins
• 150 g apricot jam

For the cast:

• 100 g butter
• 100 g suar
• 200 g almond (s), sliced
• Fat, for the tin

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Instructions

1. Mix flour with baking powder and sift into a bowl. Add the remaining ingredients for the dough and quickly work everything into a dough using the dough hook of the hand mixer. Depending on the type of flour, use a little more apple juice if the dough is too crumbly. Shape the dough into a ball and cool in a freezer bag in the refrigerator for 1-2 hours.
2. In the meantime, soak the raisins in the rum, peel the apples and slice them into thin wedges.
3. Preheat the oven to 190 ° C.
4. Roll out 2/3 of the dough thinly on a well-floured surface and place on a well-greased baking sheet with a higher edge as a base. Spread the apple wedges on top, sprinkle with the raisins and coat everything with the apricot jam. If a few pieces of apricot are put on the cake, it gives the whole thing even more flair.
5. Roll out the remaining dough thinly on a silicone sheet and cover everything with it. It doesn`t matter if the ceiling should tear something.
6. For the bee sting cast, melt the butter, add the sugar and almonds and spread everything on the pastry. Bake the cake at 190 ° C for about 30 minutes, until the bee sting blanket is golden brown.