Swabian apple cake

Ingredients for 1 servings:

• 300 g wheat flour
• 1 tsp baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 150 g butter
• 2 tbsp milk
• 1 egg(s)
• 1 ½ kg apples
• 1 lemon(s), juice
• 50 g sugar
• 1 tsp cinnamon
• 60 g sultanas
• 20 ml rum
• Butter for the mold
• 80 g butter
• 60 g sugar
• lemon zest

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

covered and with raisins

Using a hand mixer (dough hook), knead the flour, baking powder, sugar, vanilla sugar, butter (cut into small pieces beforehand), milk, and the egg into a shortcrust pastry. Wrap in cling film and let rest in the refrigerator for 60 minutes. In the meantime, peel and core the apples. Quarter the apples and slice them into fine slices. Wash and dry the lemon in hot water. Grate the zest and set aside for the glaze. Juice the lemon. In a bowl, mix the apples with the lemon juice, cinnamon, sultanas, rum, and sugar and let stand for 20 minutes. Halve the pastry and roll out each half into a circle. One half should be about 4 cm larger all around than the springform pan. Preheat the oven to 200°C (top/bottom heat) (180°C (fan oven). Grease a 26cm springform pan with butter and place the larger sheet of pastry inside. Spread the apple mixture on top and tuck in the overhanging pastry edge. Then place the smaller dough sheet on top of the apples. For the glaze, melt the butter, add the lemon zest and sugar, and spread it over the cake. Bake in the oven for about 40 minutes.