Mix the flour with the sugar and salt.

Cut the butter into cubes and mix together with the egg, water and flour until a smooth dough.

Wrap the dough in plastic wrap and let rest for about 30 minutes in the refrigerator.

Role two-thirds of the dough on a floured countertop, into a round piece of 30 centimeters in diameter. Keep the rest of the dough apart.

Grease the cake tin and line with the pastry.

Sprinkle the bottom with breadcrumbs.

Preheat the oven to 180 ºC.

Peel the apples, cut into wedges and remove the core.

Cut the apples into thin slices and mix with the sugar, raisins, cinnamon powder and custard powder.

Place the apple in layers on the bottom and press firmly.

Roll the remaining dough to a thickness of about 2 millimeters.

Cut long strips about 1.5 cm wide, put them crosswise on the cake in a grid form.

Press firmly on the edges and brush the top with the egg-cream mixture.

Bake the cake in approximately one hour until golden brown.

Allow the cake to cool.