Summary

Ingredients

For the shortcrust pastry:

• 300 grams flour
• 100 g butter
• 100 g suar
• 1 teaspoon Baking powder
• 1 point vanilla sugar
• 2 egg (s)

For the filling:

• g 1,500 apples, preferably sour
• 50 g butter
• 50 g raisins
• 50 grams sugar
• 1 point vanilla pudding powder

For the sprinkles:

• 150 grams flour
• 100 g butter
• 100 g suar

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Instructions

1. Work the flour, butter, sugar, baking powder, vanilla sugar and eggs into a shortcrust pastry, then let it rest for 30 minutes.
2. Peel the apples, cut into eighths and then cut into cubes. Remove the core casing in the process. Put together with the butter, sugar and raisins in a saucepan and heat until the apple pieces start to overcook and a solid mass is formed. Then put aside.
3. Prepare a vanilla pudding according to the instructions on the package. Additional ingredients may be required for this (milk). Let the pudding cool down, but only enough so that it is not completely firm but thick.
4. Grease a springform pan and roll out the shortcrust pastry in it. Pull up an edge approx. 3 cm so that the mass does not run out. Now put the pudding on the dough and distribute it evenly. Then put the apple mixture on top and carefully distribute.
5. Make a crumbly dough from the flour, butter and sugar and place on top of the apple filling.
6. Place in the preheated oven at 160 degrees for approx. 60 minutes. So that the cake turns brown, I turn the oven up to 200 degrees again 10 minutes before the end, but stand by, otherwise it might get too brown.
7. If you like, you can also add cinnamon to the apples, but we don`t like cinnamon.