PREPARATION

Prepare a compact cream dough recipe in the link and put it to use in the refrigerator.

Put the cranberries into the pot along with 3 tablespoons brown sugar and lemon juice. Let them cook over low heat until they burst. They then incorporate into a compote and put off the fire.

Wash and peel the apples and remove the core. Grate the apples and mix with cinnamon and vanilla sugar. Mix them afterwards under the cranberry compote.

Preheat the oven to 180°C.
Remove the dough from the refrigerator and divide it in half. Roll the first half thickness of 4 mm and put it into baking dish. Cover it with the mixture of apples with cranberries and cover with second half of dough. Prick the top with a fork. Brush the dough with beaten egg (optional) and bake the cake in preheated oven at 180°C (convection ovens -20°C) between 15-20 minutes or until red.

Let the cake cool and sprinkle before serving with a little icing sugar.

The flavour is delicious fresh and soft.