A simple but delicious cake recipe:
Put flour in a large enough bowl, press a bulge in the center and crumble the yeast into it. Spread soft butter, sugar, a little salt evenly on the edge of the flour. Heat the milk (55 C max. ) and pour over the yeast. Knead all the ingredients together from the center with your hands or with the dough hook of the mixer and work through until the dough separates from the edge of the bowl. Dust with flour and leave in a warm place with the lid closed for 15-20 min.
Soak raisins in orange liqueur.
Roll out the dough on a floured surface into a 30×25 cm rectangle. Cut half of the cold butter into narrow slices and cover one half of the dough with them. Fold the other half of the dough over it, press the edges together and push it under the piece of dough. Now roll out the dough piece to a rectangle of 50×30 cm. From the narrow side, wrap 1/3 towards the center and fold the last third over it so that there are 3 layers of dough on top of each other. Refrigerate for 15 min.
Repeat rolling out dough piece into rectangle, top with remaining butter, fold and roll as you did the first time. Set aside to chill for 15 min.
Cut dough in half down the middle. Roll out both pieces to 26 springform size 1 piece into tart springform pan. Sprinkle apples peeled and cut into flakes, spread raisins evenly on top. Roll out marzipan and place on top. Cover with warmed apricots.