Summary

Ingredients

For the dough:

• 100 g butter
• 25 g suar
• 200 g flour
• 1 tablespoon water

For covering:

• 1 kg apples
• 2 tablespoon lemon juice
• 1 tablespoon sugar
• 1 tablespoon honey
• 25 g butter
• 100 g raisins
• 2 tablespoon flour
• Cinnamon, to taste

For covering:

• 75 g butter
• 75 grams sugar
• 1 tablespoon honey
• 100 g almond (s), (flakes)

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Instructions

1. Grease a 26 springform pan and chill.
2. Prepare the shortcrust pastry and use it to line the mold so that an approx. 3 cm high edge is created. Then place in the refrigerator.
3. Peel, quarter and core the apples and cut into narrow wedges. Drizzle with the lemon juice.
4. Bring the sugar, butter and honey to the boil in a pan so that it dissolves. Add the apples and cook for about 8-10 minutes, stirring occasionally. Liquid should leak out of the apples!
5. Meanwhile preheat the oven to 200 ° C top / bottom heat.
6. Then stir in the raisins and remove the pan from the heat.
7. Dust the flour over the apples and mix in as evenly as possible.
8. Put the filling on the prepared dough and smooth it out.
9. Put the cake in the preheated oven.
10. Now bring the butter with sugar and honey to the boil for the crust. Mix in the flaked almonds.
11. Take the pre-baked cake out of the oven and spread the almond mixture on top.
12. Bake for about 30 minutes until the surface has turned a nice caramel color.
13. A pleasure both warm and cold!