For the apple tartlet with raisin crumble, first prepare the sponge cake. Beat the egg whites and add sugar. Fold the flour and grated almonds into the sponge – place in a cake tin and bake at 160°C degrees.
For the filling, peel and core the apples and cut into cubes. Stew with the juice of one lemon, cinnamon to taste, the raisins, a little water and the sugar until soft.
For the crumble, quickly mix flour, cold butter, sugar, cinnamon and almonds into a dough – crumble onto a baking tray and bake at 150°C degrees until golden brown.
Remove the sponge cake from the pan – put a cake ring around it – put the apple filling on top (if there is too much liquid, let it drip off a little. Press the mixture down a bit and crumble the raisin crumble on top. Sprinkle the apple tartlet with raisin crumble with powdered sugar and serve.
Preparation Tip:
The apple tartlet with raisin crumble can also be prepared as a single serving: use small starter rings for it. They also taste great lukewarm with a scoop of vanilla ice cream!