This dough needs to be prepared quickly, so that the cold butter does not get warm and soft. Rinse hands in cold water and dry them before mixing the dough.
2Pour flour on a working surface and mix in sugar.
Cut butter into pieces and spread around flour/sugar mix.
With a cold knife quickly chop butter into into the flour.
Add egg into middle and mix everything rapidly with cold hands.
Shape into a ball, wrap in foil and put in refrigerator for one hour.
3Coat the bottom of the form with butter.
Spread 2/3 of dough onto bottom of form.
Poke holes into dough with a fork.
Pre-bake fro 15 min at 200C.
4Roll out rest of dough and shape into 4cm wide stripes.
Attach stripes as side walls to bottom.
Cut apples into wedges.
Melt butter in a wide pot.
Wash and dry raisins.
Add apples, sugar and raisins to pot.
Gently cook for 10 min.
Let cool. Evenly spread on dough.
Slightly brown the butter in a pan.
While stirring, add sugar, almonds, honey and milk.
Spread mix on apples. Bake cake for about 30 min. Pop out of form and let cool.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.