Step by step method

1. Preheat the oven to 175°C.
2. Cut the Stork Bake into small pieces.
3. Sieve the flour with a pinch of salt into a large bowl.
4. Add the Stork Bake, sugar and egg yolk.
5. Mix everything together swiftly and thoroughly with a mixer or wooden spoon.
6. Form a compact ball of dough, wrap the dough in foil and leave in the fridge for 30 minutes.
7. Cover the raisins in lukewarm water and soak for 10 minutes. Drain and pat dry.
8. Chop the walnuts coarsely.
9. Peel the apples, remove the cores and cut the apples into thin wedges.
10. Mix the apple slices with sugar, cinnamon, raisins and walnuts.
11. Dust the work surface with a little flour and roll ⅔ of the dough into a thin circle of about 30 cm.
12. Neatly cover the prepared 24cm springform or loose bottomed tin (greased and base lined with baking paper) with the dough. If the dough breaks, press it firmly together again.
13. Sprinkle the breadcrumbs onto the base and fill with the apple mixture.
14. Roll out the remaining dough into a long thin slice, cut it into strips about 1cm wide and lay them crosswise on the apple pie to make a lattice.
15. Press the ends firmly into the edge. You may also put a long strip of dough on the edge and press it down a bit.
16. Bake in the preheated oven for 40 - 50 minutes until cooked.
17. Leave the cake in the tin for 10 - 15 minutes and remove the edge of the springform.
18. Cut the cake (hot or cold) into 12 pieces.