For the shortcrust pastry, mix the flour with the baking powder and knead with the other ingredients to form a smooth kneading dough and refrigerate for 1 hour.
Preheat the oven to 180 ° C.
In the meantime, wash and peel the apples and remove the core. Grate with the schnitzel of a food processor or with a hand slicer and drizzle immediately with lemon juice.
Mix with the sugar, cinnamon and the raisins soaked in rum. Use 2/3 of the kneaded dough to lay out a greased 28-inch springform pan including the rim, prick a little with a fork and pour in the apple mixture. Roll out the remaining dough between two sheets of foil and cut out a size 28 cake ring, place it on the apple filling and carefully press down. Whisk the egg yolk with a little milk and carefully brush the surface of the dough with a pastry brush.
You can cut out flowers etc. from the remnants of the dough and distribute them anywhere on the dough lid. Finally, brush again lightly with the egg yolk / milk mixture and sprinkle with a handful of pine nuts or chopped almonds.
Bake the cake in the preheated oven on the second rack from the bottom with top / bottom heat for 15 minutes at 180 ° C, then switch back to 175 ° C and bake until golden yellow for another 35 minutes. Chopstick sample!
Leave to stand in the open oven for another 10 minutes, leave to cool completely on a wire rack and only then remove from the mold.
My advice:
Bake the cake one day before use, because it tastes even better on the 2nd day!