Urmeli's apple crumble sheet cake with rum raisins

Ingredients for 1 servings:

• 500 g flour
• 80 g sugar
• 1 pinch of salt
• 2 m.-sized eggs
• 20 g fresh yeast
• 250 ml milk
• 80 g butter, soft
• Butter for the baking tray
• Flour for dusting
• 100 g raisins
• 2 tbsp rum
• 1,000 g apples
• 2 tbsp lemon juice
• 250 g flour
• 25 g almond pudding powder or vanilla pudding powder
• ½ pack of baking powder
• 140 g sugar
• 1 tsp cinnamon
• 125 g butter
• 1 large egg(s)

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 40 minutes

light yeast dough with apples, rum raisins and crispy crumbles

Pour the rum over the raisins and let it sit for at least 2 hours. Butter a deep baking sheet. For the yeast dough, combine the flour, sugar, salt, and eggs in a large bowl. Briefly heat the milk in the microwave, crumble in the yeast, dissolve it, and pour it into the flour mixture. Knead everything well with a mixer, then gradually add the butter in small pieces. Knead with a mixer for at least 10-12 minutes. Dust the dough lightly with flour, cover with a plastic bag, and let it rise in a warm place for at least 45, or preferably 60, minutes. Meanwhile, peel the apples, cut them into eighths, and thinly slice them. For the crumble, knead all ingredients with a mixer and refrigerate until ready to use. Preheat the oven to 180°C (top/bottom heat). Now spread the yeast dough on the baking sheet using a rolling pin and cover tightly with the apples. Spread the raisins on top and finally sprinkle the crumbles evenly over the top. Bake on the middle rack for about 35-40 minutes.