Roasted Apple Cake

For the crust: Combine flour, sugar, a pinch of salt and lemon zest on a floured work surface. Create a well in the center and add beaten egg and distribute butter throughout. Use hands to quickly knead to a smooth dough, form into a ball and wrap in plastic wrap. Chill for 30 minutes.

Preheat the oven to 200°C (400°F).

For the cake: Peel, core and dice apples. Combine apples, almonds, lemon juice, raisins, cinnamon, sugar and vanilla. Spread on a greased baking sheet and roast in oven for 10-15 minutes.

Remove and let cool slightly.

Beat egg whites with a pinch of salt until stiff, add half the sugar and continue to beat until the mixture shines and forms stiff peaks.

Cream butter and remaining sugar. Gradually stir in yolks. Crumble honey cake and stir with the remaining sugar and almonds into the butter mixture. Then gradually add egg whites.

Reduce oven heat to 180°C (approximately 350°F).

Roll out pastry to a circle, slightly larger than the tart tin. Grease tin with butter and press pastry into tin. Put apple mixture into the tin and top with batter. 

Rinse remaining apple, core and slice thinly. Arrange slices on top of batter. Bake for about 40 minutes.