Summary

Ingredients

• 1 port. Yeast dough, (for tray)
• 50 g mararine, melted
• 80 g breadcrumbs

For covering:

• 1 kg apples, peeled, cut into wedges
• 3 tablespoon lemon juice
• 1 packet vanilla sugar
• cinnamon
• 100 g almond (s), chopped
• 80 g raisins
• 100 g butter, melt

For the shortcrust pastry:

• 250 g flour
• 100 g mararine
• 50 grams sugar
• 1 egg (s)
• 3 tablespoon milk
• 1 teaspoon Baking powder

For covering:

• 100 g butter, melt
• 100 g powdered suar

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Instructions

1. Roll out the yeast dough for 1 baking sheet and place on the sheet. Brush with melted margarine and sprinkle with breadcrumbs.
2. For the shortcrust pastry, knead all the ingredients into a smooth dough; Let it rest in the refrigerator for 30 minutes.
3. In the meantime, mix the apple wedges with lemon juice for the fruit topping; then also distribute the yeast dough. Scatter vanilla sugar, cinnamon, almonds and raisins over the apple topping and drizzle with melted butter.
4. Now roll out the cooled shortcrust pastry thinly and cover the cake with it.
5. Bake the cake for about 30 minutes at 190 ° C; then let it cool down. When it is completely cold, brush with butter that has been melted over low heat and has cooled down again. The butter should stand on the cake; then you dust it with powdered sugar.