Preheat the oven to 180 °C. Let the butter and margarine warm to room temperature.
2. BUTTER IT
In a batter bowl, beat the butter, margarine, sugar, vanilla sugar and salt with a mixer until fluffy. Add half the eggs and beat until an even batter forms. Add the baking flour and beat until it forms a cohesive dough. Substitute the whisks for dough hooks if necessary.
3. COVER IT
Cover the bottom of the springform pan with baking paper and grease the edges with some butter. Line the springform pan with ⅔ of the dough. Place the rest of the dough in the refrigerator until used.
4. CUT IT
Skin the apples, remove the core, cut into quarters and then into slices. Put half the apples in the spring form and sprinkle with half the cinnamon. Repeat with the other half of the apples and cinnamon. Put the raisins on top of it.
5. PATTERN MAKING
Roll out the remaining dough into a ½ cm-thick sheet. Cut 8 strips 1½ cm wide and 1 long strip for along the edge of the springform pan. Lay the dough strips with a checkered pattern over the apple filling. Place the long strip around the edge of the springform pan. Beat the remaining egg and brush over the strips and rim.
6. BAKE IT
Bake the cake in the middle of the oven for about 60-75 min until golden brown and cooked. Cover the cake if necessary if it turns too dark. Remove from the oven and cool for at least 60 min.