1. Start with the rum raisins – add them together with the rum to a small container, mix and let sit on the counter overnight.

2. Combine flour, sugar, and baking powder for the dough in a large bowl. Add the cold butter in small pieces, as well as the egg, and mix/knead until you get a smooth dough. Wrap the dough in plastic wrap and place it in the fridge for at least 1 hour.

3. Mix vanilla custard powder, sugar, and vanilla extract with a bit of the milk in a small bowl. Add the remaining milk and the heavy cream to a saucepan and bring to a boil. As soon as you can see bubbles coming up, add the custard powder mixture and stir in. Cook the custard for a minute while stirring constantly. Remove from the heat and let cool down for a few minutes, then add the beaten eggs and stir in. Set aside and stir occasionally to prevent a skin from forming.

4. Preheat the oven to 180°C (350°F). Line a 26cm springform tin* with parchment paper. Roll out the dough on a lightly floured surface into a circle that it is slightly larger than the baking tin. Transfer to the baking tin and press down to the bottom and the sides to create a nice cake crust. Place the baking tin in the fridge until ready to use.

5. Peel the apples and remove the cores with an apple corer*. Place the apples close together inside the baking tin and fill the cored openings in the apples with the rum raisins. Pour the slightly cooled custard all over the apples and bake the cake for about 70-80 minutes, or until the filling has set nicely. About 15 minutes before the end of the baking time, sprinkle the sliced almonds over the cake and continue baking. If the apples get too dark, simply cover them with some aluminum foil or baking paper. Remove the baked cake from the oven and let cool down completely on a wire rack inside the baking tin. Sprinkle with a little icing sugar before serving, if desired.