Soak the raisins in the rum for at least 60 min, better one night. Mix flour and baking powder and sift. Knead briefly with 200 g sugar, 200 g butter, one egg and a pinch of salt to form a dough. Rest for 1 hour. Grease a 24 cm ø cake springform pan with the remaining butter, spread with 2/3 of the dough. The dough should stand at least 3 cm high on the cake ring. Remove the skin from the apples, remove the core, first cut into wedges, then into coarse pieces. Put them in a suitable bowl and sprinkle with the juice of one lemon to prevent the pieces from discoloring, while you peel the other apples. Season with the remaining sugar and a lot of cinnamon. Briefly drain the raisins. one third of the apples on the dough bottom form, sprinkle ½ of the raisins on top. From new, layer a third of the apples and ½ of the raisins on top of each other. Finish with the last third of the apples. Roll out the remaining dough, place it over the apple filling, close the edges well and brush the top with a beaten egg. Bake the cake in a heated oven at 165 °C (convection oven 140 °C ) for about 75 min.
Cover the cake with aluminum foil in case the lid gets too brown.
You should check regularly. Cool to room temperature before serving. Lukewarm it also tastes good as an autumnal dessert – of course always with a good unit of whipped cream.
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