Apple cake

Well, who would have thought? Cristina is baking again.
This is the season for apples and pumpkins so obviously I decided to make an apple cake.
Unfortunately, it was pretty delicious so it was over before I managed to take a picture... so picture will follow.
For this recipe it would be best to use apples from the garden(they should be on the sour side).
Some pro tips I learned the hard way:

• you can prepare the apple filling with half of the sugar amount one day ahead, the apples will absorb all the sugar and you will get a good idea if the mixture is sweet enough.
• I came to the conclusion that it is best to make the dough, roll-it out between two sheet of baking paper and then put the rolled-out sheets in the fridge to cool for 30 minutes. If you do it this way, the dough will not be a pain in the a** when trying to transfer it to the tray.

Ingredients:
For the dough:

• 300 g flour
• 2 tsp baking powder
• salt
• 100 g sugar
• 1 sachet powdered vanilla sugar
• 1 egg
• 1 Tbsp milk
• 150 g butter, cut in small pieces

For the filling:

• 1 kg apples
• 100 g sugar
• juice of 1/2 lemon (optional)
• 1 tsp cinnamon
• 50 g raisins
• 1 Tbsp Rum

For the icing:

• powdered sugar
• lemon juice

Method:

• Prepare a round 26 cm cake tin by buttering the sides and the bottom of the tin.
• Combine flour, baking powder, vanilla sugar, salt, egg, milk and butter. Knead the ingredients with your hands(or a fork, or a mixer) to a smooth dough. 
• Put dough for at least 30 min in the fridge.
• Cut the apples in small pieces.
• Put apples, 50 g sugar and 1/2 tsp cinnamon in a pot and put it on the stove to cook until the apples get soft.
• When they are done taste the mixture. At this point you should add the remaining 50 g sugar. I only added 25 g sugar as my apples were pretty sweet and I also added the juice of half of a lemon. Add the whole amount of sugar and leave the lemon out if your apples are sour enough.
• Add the remaining cinnamon, the raisins and the rum to the apple mixture and mix well. Reserve the juices from the pot for the icing.
• Preheat the oven to 200 degrees C.
• Now roll-out the dough to two rounds. As the dough is really sticky, just put dough between 2 pieces of baking parchment. One round of dough should be big enough to cover the bottom and sides of the tin. The other round of dough should be used as a lid for the cake.
• Put the apples in the tin, over the dough. Cover with lid dough.
• Put in the over for 30 minutes.
• Take out of the oven and let cool
• In the meantime prepare the icing.
• Put some powdered sugar in a bowl, add a tsp of the juices which remained after cooking the apples and some lemon juice. Combine and taste. Add more sugar or lemon until you reach the taste and consistency you want. 
• Put icing on the cake and distribute it evenly using a brush.