1. Add the flour, sugar, and salt to a large bowl and mix to combine. Add the butter in small pieces and cut it into even smaller pea-sized pieces with a pastry cutter*. Next, add the egg and mix it in, then knead with your hands until you get a reasonably smooth dough – a few dry crumbs here and there are ok. Wrap in plastic wrap and place in the fridge for about 1 hour.

2. In the meantime, mix raisins, sliced almonds, grated marzipan, speculoos spice, and rum in a small bowl. Set aside.

3. Line a 23cm springform tin* with baking parchment, grease lightly, and set aside. Roll out the dough on a floured surface slightly larger than the baking tin, transfer, and press down on the bottom and the sides. Straighten the edge if necessary. You can collect scraps of dough and cut out small stars for decoration later on. Place in fridge until needed again.

4. In a large bowl mix sour cream, eggs, and vanilla extract. Combine sugar and cornstarch, add to the bowl, and mix until well combined. Set aside.

5. Preheat the oven to 180°C (350°F). Wash, peel, and core the apples, cut them into small pieces, and add them to the bowl with the sour cream mixture. Add the mix of raisins, sliced almonds, and marzipan to the bowl as well and fold in. Pour everything into the prepared springform tin and spread evenly. Sprinkle with sliced almonds and some whole cane sugar. If you cut out stars from the leftover dough, you can now place them on top of the filling. Bake in the lower third of the oven for about 55-60 minutes. Remove from the oven and let cool completely in the pan – you can open the springform tin after a few minutes to help the cake to cool down a bit faster. Serve with some whipped cream.