Apple Raisin Cake
Dissolve the yeast in the warm milk with 2 tablespoons of sugar. Add 300 grams (approximately 1 cup) of flour, salt, and eggs with the yeast. Mix with an electric mixer until the dough is no longer sticky. Form into a ball and cover. Let rise for about 3 hours, until the dough has tripled.
Grease a baking pan well. Soak the raisins in hot water. Divide the dough into 2 parts. Peel the apples, cut in half, remove the seeds and cut into quarters. Cut into small cubes. Take one-half of the dough and roll out on a floured surface. Line the springform pan. Brush with 1-2 tablespoons of butter. Sprinkle with 2-3 tablespoons of sugar and spread the diced apples on it. Drain the raisins and sprinkle over the apples.
Roll the second half of the dough out slightly larger than the pan. Place over the apples and seal the edges well. Let rise for 1 hour in a warm place. Preheat the oven to 200°C (approximately 400°F). Bake until golden brown for 35-40 minutes. After 30 minutes, brush the cake with 1 tablespoon of butter and sprinkle with 2 tablespoons of sugar. Cover with aluminium foil and finish baking.
Remove from the oven and let cool completely before serving.