Summary

Ingredients

For the shortcrust pastry:

• 250 g wheat flour, type 405
• 1 teaspoon Baking powder
• 80 g suar
• 1 pinch (s) salt
• some vanilla pulp, real bourbon or vanilla sugar
• 125 g mararine
• some lemon peel, grated, or finesse
• 2 egg yolks
• some fat, for the shape

For the filling:

• 6 large apples, finely grated
• 1 tablespoon lemon juice
• 1 cl rum
• 50 g raisins
• 2 teaspoons cinnamon
• 3 tablespoon sugar
• 1 teaspoon vanilla sugar
• 50 g hazelnuts, rated
• 200 g sour cream

For the sprinkles:

• 100 grams flour
• 100 g suar
• 150 g butter, cut into pieces
• 30 g pine nuts, for sprinklin
• Powdered sugar, for dusting

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Instructions

1. For the shortcrust pastry, quickly process the above ingredients into kneading dough and refrigerate it for 30 minutes.
2. In the meantime, wash, peel and quarter the apples, grate them finely with a slicer or a food processor and pour lemon juice over them. Mix together with the cinnamon, sugar, the raisins, nuts and the sour cream that were previously marinated in rum in a large bowl.
3. Now preheat the oven to 200 ° C and quickly knead the ingredients for the crumble together in a bowl and set aside. Line a greased 26 cm springform pan with the chilled dough, including the rim, and spread the apple mixture on top, crumble the crumble on top and sprinkle with pine nuts. Bake the cake on the 2nd rack from the bottom for 15 minutes at 200 ° C and then bake for another 45 minutes at approx. 180 ° C - 190 ° C.
4. Let the cake cool down completely before loosening the springform pan. Dust with powdered sugar.