Eating cake

It’s her morning ritual. At seven on the dot, Rosalinde Hohenegger steps into the kitchen. Lights on, radio on, oven on, and then she’s off and away! With a skilled hand, she quarters and cores the first apples. She slices them thinly, mixes them up with pine nuts, raisins, cinnamon and sugar and leaves them to rest for a while. In the meantime, she briskly rolls out the pastry until it’s thin as paper and soft as silk. Then she covers it over with the apple filling - as even as can be, not too much and not too little - dextrously rolls it all up, and pops it into the oven.