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. Make a smooth dough from the dough ingredients, wrap it in cling film and let it rest in the refrigerator for 2 hours.
2. Wash, peel, halve, core and cut the apples into small cubes. Put the cubes in a bowl and mix with the lemon juice, zest, raisins, almonds, salt, sugar and cinnamon.
3. Roll out half of the dough and place on the greased baking sheet. Pierce with the fork several times. Put the prepared filling on the dough. Roll out the second half of the dough thinly and place it over the apple mixture as a lid. Carefully cut off the protruding edges, knead together again and shape into a 1 cm thick roll. Place this rolling pin along the edge of the cake, press down lightly and make a pattern with a fork. Now bake the cake at 180 - 200 ° C top / bottom heat for 50 to 60 minutes.
4. Make a glaze from powdered sugar, lemon juice and water. Spread this on the cooled cake and sprinkle with the flaked almonds. Top with 15-20 small sprigs of lemon balm. Divide the cake into 15-20 pieces, place on a cake plate and serve.