|200 g||Wheat Flour Type 405|
|1 tsp||Ground cinnamon|
Caramelized apple cake tastes particularly good with a sour apple variety. Knead flour with egg yolk, 75 g sugar, a pinch of salt and 125 g butter to a short dough. Form the dough into a ball. Cover and refrigerate for 30 minutes. Blanch the raisins with boiling water, allow to swell briefly and pour away the water. Soak raisins in rum. Squeeze the lemon. Peel, quarter, core and sprinkle with the juice of a lemon. Line the bottom of a 26 springform pan with baking paper. Roll out 2/3 of the dough between foil and place on the bottom of the springform pan. Pierce several times with a fork. Preheat oven to 200° C. Bake the base on the middle shelf for 10 minutes. Form the rest of the dough into a roll and press to the edge of the mould. Cover the floor with apples. Melt 60 g butter, cinnamon and remaining sugar. Brush the apple cake with it. Sprinkle with drained raisins. Caramelized apple cake is baked 50 minutes on the middle rack.