Dissolve the honey in the buttermilk.

Mix with the rest of the ingredients and quickly knead to a smooth dough.

Let rest for half an hour.

Preheat oven to 480 °F (250 °C).

Quarter and core the apples and cut them into slices.

Mix together with nuts and raisins.

Place an 8in (20 cm) torte ring on a baking sheet lined with parchment paper (or use a springform).

Roll two thirds of the dough out to about 5 mm on a floured work surface and place in the buttered torte ring.

Pull the dough up a bit on the sides.

Bake for about 5 minutes.

Lower the oven heat to 320 °F (160 °C).

Fill with the apple mixture and smooth.

Roll out the rest of the dough, lay on top of the apple, and decorate with dough rosettes.

Brush with egg yolk and bake another 25 minutes.

Remove from the ring after cooling and slice.