Summary

Ingredients

For the shortcrust pastry:

• 450 g flour
• 300 g suar
• 375 g butter
• 2 medium egg (s)
• 2 pinch (s) salt

For the filling:

• 1 kg apple
• 0.5 ½ lemon (juice and zest)
• 150 g raisins
• 75 g almond sticks
• 1 teaspoon cinnamon
• 50 grams sugar
• 2 pinch (s) salt

For the cast:

• 200 g powdered suar
• 1 lemon (which the juice)
• some water
• 0.5 ½ pack flaked almonds
• 1 bunch lemon balm

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Instructions

1. Mix 450 g flour, 300 g sugar, 375 g butter, 2 medium eggs, and 2 pinches salt in a bowl. Knead into a smooth dough. Wrap in cling film and refrigerate for 2 hours.
2. Wash, peel, halve, and core apples. Cut into small cubes. Mix with lemon juice, lemon zest, raisins, almonds, salt, sugar, and cinnamon.
3. Roll out half the dough and place on a greased baking sheet. Pierce several times with a fork. Spread the apple filling evenly over dough. Roll out remaining dough thinly and place over filling. Trim protruding edges. Knead trimmings into a 1 cm thick rope and place around the perimeter. Press lightly and make a fork pattern along the edge. Bake at 180–200°C (356–392°F) with top and bottom heat for 50–60 minutes.
4. Mix powdered sugar, lemon juice, and water to make a glaze. Spread over the cooled cake. Sprinkle with flaked almonds and top with small lemon balm sprigs. Cut into 15–20 pieces, arrange on a serving plate, and serve.