Summary

Ingredients

• 180 g flour
• 1 teaspoon, leveled baking powder
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 60 g suar
• 90 g butter, liquid
• 750 g apples, peeled and cut into thin leaves
• 30 g raisins, pickled in whiskey
• 80 g cane suar
• 50 ml whiskey
• 30 g butter, soft
• 40 g cane suar
• 10 ml whiskey
• 2 egg (s)

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Instructions

1. Mix the first 5 ingredients. Add 90 g of liquid butter and mix with a whisk. There should be fine crumbs. Put this in a greased springform pan and distribute evenly.
2. Mix 750 g apple flakes with 30 g rum raisins, 80 g cane sugar and 50 ml whiskey. If you leave it in the fridge overnight, it tastes even better. Distribute evenly on the breadcrumbs.
3. Bake in the preheated oven, middle rack, 175 ° C fan (190 ° C without fan) for about 30-35 minutes. Then use a hand mixer to whip a mixture of 30 g of soft butter and 40 g of cane sugar until frothy. Add 2 eggs and 10 ml whiskey. Pour over the cake and bake for another 15 minutes.
4. If you like, you can put powdered sugar or apricot sauce over the cake. Apricot, is easy to prepare: Mix 75 g of apricot jam with a little water in a saucepan until smooth. Then bring to the boil while stirring and pass through a hair sieve, pour over the cake.