Summary

Ingredients

• 250 g flour
• 100 g suar
• 1 egg (s)
• 0.5 ½ pack baking powder
• 150 g butter

For covering:

• 50 g raisins
• 2 tablespoon rum
• 12 apples, sour
• 1 packet custard powder (vanilla)
• 150 g sweet cream or milk
• 600 g sweet cream
• 1 packet vanilla sugar
• 125 g suar
• 25 g almond (s) (almond flakes)
• Fat for the shape

Print Recipe Pin Recipe

Instructions

1. Make a kneading dough from the first five ingredients. Wrap in foil and put in a cool place for about 30 minutes.
2. Drizzle the raisins with rum. Peel the apples and cut out the core.
3. Put the dough in a greased springform pan, pressing an edge of 2.5 cm high. Place the apples in the tin and fill with the raisins.
4. Mix the pudding powder with 150 g cream or milk and 50 g sugar. Bring the 600 g cream with the vanilla sugar and the remaining sugar to the boil, stir in the mixed pudding powder. Bring to the boil once and then pour over the apples.
5. Bake the cake in a preheated oven at 175 ° C for about 75 minutes. Shortly before the end of the baking time, sprinkle the almond flakes over the cake and finish baking.
6. Take the cake out of the oven and let it rest for 24 hours before you can eat it.