First of all you need to cook the filling. Apples peel, cut into thin slices and put in saucepan. Add 2 tbsp raisins, 4 tbsp sugar and 5 tbsp rum (or brandy, vodka, whiskey... in General, any strong drink, which will be in the house). I did not deny myself the pleasure to add a good pinch of cinnamon. The pot with a lid and leave for a few hours and better until the next day. Periodically, the apples should be mixed so that they are better soaked.

Sift flour and mix with baking powder. Add 90g. butter, 60g. sugar, packet of vanilla sugar and mix gently with hands until crumbs.

Pour the resulting crumbs into a greased form (I additionally put on the bottom of baking paper, and the walls sprinkled with breadcrumbs).

From top to spread the filling, sprinkle it with sugar and put in a preheated 200 degree oven for about half an hour.

Meanwhile, prepare the sauce. To do this, whisk 2 eggs and 40g. sugar, then add 30g. of butter and again whisk well.

Fill the pie with the mixture and send it in the oven for another ten minutes.

The finished cake is still hot pour alcohol. I for this purpose used the remaining apples from the syrup, adding a little brandy. Remove from the mold, cut, and taste better cold. Bon appetit!