Apple cake with honeycomb topping from the tray

Ingredients for 1 servings:

• 425 g flour
• 175 g butter, chilled and cut into flakes
• 150 g sugar
• 2 eggs
• 2 tsp baking powder
• 2 tbsp apple juice
• 1 ½ kg apples, not too juicy variety, e.g. Elstar, Braeburn or Cox Orange
• 3 tbsp rum
• 50 g raisins
• 150 g apricot jam
• 100 g butter
• 100 g sugar
• 200 g almonds, sliced
• Fat, for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Mix the flour with the baking powder and sift it into a bowl. Add the remaining dough ingredients and quickly mix everything into a dough using the dough hook on a hand mixer. Depending on the type of flour, you may need to add a little more apple juice if the dough is too crumbly. Shape the dough into a ball and chill in a freezer bag in the refrigerator for 1-2 hours. In the meantime, soak the raisins in rum, peel the apples, and slice them into thin slices. Preheat the oven to 190°C. Roll out 2/3 of the dough thinly on a well-floured surface and place it on a well-greased baking sheet with high edges to form the base. Arrange the apple slices on top, sprinkle the raisins on top, and spread the apricot jam over everything. Adding a few apricot pieces to the cake will give it even more flair. Roll out the remaining dough thinly on a silicone sheet and cover everything with it. It doesn’t matter if the top tears a little. For the bee sting icing, melt the butter, add the sugar and almonds, and spread it all over the cake topping. Bake the cake at 190°C for about 30 minutes, until the bee sting topping is golden brown.