Apple Nut Cake I

A great cake recipe for any occasion:

Remove the skin from the apples, cut them into quarters and remove the core, finely slice them and steam them with 20 g of butter, 60 g of granulated sugar, the juice of one lemon, 1 msp. of cinnamon and the rum until soft, then drain them on a sieve and cool them down, finally mix in the raisins. Boil the milk with the vanilla sugar, 1 pinch of cinnamon, a dash of rum, 20 g of butter, 110 g of granulated sugar and the grated lemon peel, then mix in the nuts and the sponge cake crumbs and cool this filling.

Quickly knead 300 g of flour, 200 g of butter, 100 g of powdered sugar, 2 egg yolks, the lemon zest and 1 pinch of vanilla sugar to make a shortcrust pastry, wrap it in aluminum foil and let it rest in the refrigerator for 120 minutes, then roll out the pastry on a floured surface to a thickness of 4 mm, spread 3/4 of this pastry on the bottom and sides of a cake pan, prick the pastry bottom a few times and evenly spread the nut filling at the beginning and then the apple filling. Roll out the remaining dough to the size of the cake tin and cover the cake with this sheet of dough, then brush the cake with beaten egg and bake it in a heated oven at 180 °C for 50-60 minutes.

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