Summary

Ingredients

For the dough:

• 200 g flour
• 0.5 teaspoon ½ salt
• 125 g butter
• some water

For covering:

• 1 kg apples
• 2 tablespoon flour
• 2 teaspoons cinnamon
• 50 g raisins

For the cast:

• 1 egg (s)
• 2 tablespoon sugar
• 250 g ricotta

For the sprinkles:

• 125 g flour
• 75 g nuts, round
• 150 g cane suar
• 125 g butter
• 1 tablespoon cinnamon

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Instructions

1. Prepare the shortcrust pastry, place in a greased pie or springform pan and refrigerate.
2. For the crumble mix the flour and nuts, add the sugar, cinnamon and the butter in flakes and whisk with the hand mixer at the highest level, then switch to the first level and stir until the crumble is the desired size. The longer you stir, the bigger the sprinkles. Refrigerate.
3. Peel and core the apples and slice them into slices. Mix with flour and cinnamon.
4. Now preheat the oven to 200 ° C.
5. Beat the egg with the sugar until creamy and stir in the ricotta.
6. Put the apples on the bottom, pile a little in the middle. Sprinkle with raisins.
7. Now spread the cast evenly over it. Then sprinkle the crumble on top.
8. Then bake in the preheated oven for about 50-60 minutes until golden brown
9. If this happens too quickly, cover with foil and switch down to 180 ° C.
10. Let the cake cool for a good 1 hour.
11. It also tastes delicious warm with vanilla ice cream, but also a real pleasure when cold.