Farmer's cake

and i have added a Preferment on top. The cake takes about 20 hours to rise completely, as the dough is veray heavy - with butter, nuts and raisins. You will get a cake with open crumb, crusty - with a complex flavor which will taste delicious and incredibly good. This is one of my absolute favorites. You can eat the cake over one week if you have something left ....

Predough (refer to Wild Yeast / Wilde Hefe / Preferment / Vorteig)

• 100 g. (50 g. All-Purpose-Flour, 50  g. Water)

Filling

• 25 g. Hazelnuts, rosted and chopped
• 25 g. Walnuts, or other nuts, rosted and chopped
• 85 g. Raisins
• Mix the Nuts and Raisins with one Tablespoon of Rum (or Applejuice) and 2 Tablespoons of Water and let it soak for minimum 3 hours

Dough

• Preferment
• 220 g. All-Purpose-Flour
• 50 g. Milk
• 25 g.Sugar
• 25 g.Butter
• one small egg (ca. 40 g.)
• 3 g. Salt
• 2  Tablespoons of homemade vanilla sugar
• 60 g.Apples

Toppings (Crumble)

• 50 g. All-Purpose-Flour
• 30 g. Butter
• 25 g. Sugar
• a pinch of ground cinnamon

Preparation:
Mix together the dough ingredients except salt, sugar and butter and kneed for 10 minutes until it came together. Add Sugar, Salt and Butter and kneed until the ingredients are incorporated and the structure has developed well. Let it rest for 30 Minutes at room temperature.
Mix the ingredients for the crumble (it is easier to first melt the butter and add the rest).
Incoroporate the soaked nuts and raisins into the dough and coat the dough with the crumle from all sides.
Put it in a buttered baking tin and moisten it with water. Let it now finally rest for about 20 hours at room temperature until it reached the top of the tin - at least is must tripled the volume.

Bake it at 180 degree abouit 45 minutes with steam. Cover it if the top becomes too dark. Remove it from the baking tin and let it cool down (if possible - it smells wonderful). Buon Appetit