Summary

Ingredients

• 650 g flour
• 200 g suar
• 2 egg (s)
• 400 g butter, cold
• 150 g raisins
• 4 tablespoon rum
• 2 kg apples, large tart ones
• 1 lemon (s)
• 1 packet pudding powder
• 750 g whipped cream
• 1 packet vanilla sugar
• 125 g suar
• 1 egg yolk

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Instructions

1. Knead the flour, 200 g sugar, 2 eggs and butter in flakes to form a smooth shortcrust pastry and leave to rest for 30 minutes.
2. Wash the raisins, pat dry and mix with the rum. Let the rum soak in.
3. Peel, halve and core the apples, drizzle with lemon juice from the lemon.
4. Roll out half of the shortcrust pastry in a greased drip pan (approx. 339 cm). Press the dough up a little at the edge. Fill half apples with the raisins and place them close together on the dough.
5. Mix the pudding powder and 150 g cream until smooth. Bring 600 g of cream, vanilla sugar and 125 g of sugar to the boil. Stir in the pudding and bring to the boil again briefly. Pour on the apples.
6. Roll out the remaining dough into three strips and place on top of the apples. Press the edges of the dough into place.
7. Bake the cake in the preheated oven (top / bottom heat 200 °, hot air 175 °) for 1 - 1.25 hours.
8. Whisk the egg yolks and brush the cake with it a quarter of an hour before the end of the baking time.