Knead all dough ingredients and wrap in foil and leave to rest in the refrigerator - approx. 30 min.

Line a baking pan (25x37 cm) with parchment paper and place the rolled out dough with a small edge in it

Peel the apples, remove the core and cut into wedges. Distribute the columns in rows on the shortcrust pastry base and put the raisins on top - only if you like, of course.

Mix the sour cream, eggs, both types of sugar and the pudding powder in a bowl and pour over the apples, carefully spread the flaked almonds on top so that they do not sink in and sprinkle with the sugar

Bake the cake at 175 ° C for about 50-60 minutes, let it cool a little in the tin and then let it cool completely on a wire rack ... I usually allow myself the first piece when it is still a little lukewarm .. ..that tastes sooooo good !!!!!!