The first time I made the filling, it had time to cool a bit. I peeled the apples, grated them on a large grater, then squeezed the grated apples from the juice, put them in a pan, put the sugar and diced butter. I put the pan on the fire, over low heat to harden, stirring from time to time, I added the raisins and left until all the juice formed. I let them cool while I made the sheets.
Sheets: I put the 2 eggs in a bowl, added the sugar and lemon peel and mixed with the whisk until it started to increase in volume. Separately I mixed the oil with the milk, the flour with the baking powder. I added over the eggs, milk and oil and I mixed, then I incorporated the flour mixed with the baking powder. I kneaded until I got a dough that is not hard but that can be easily spread. I used the oven tray (the tray from the classic stoves, the new ones are bigger) I divided the dough into two equal parts, I spread each part directly on the baking paper, I placed the first sheet directly with the baking paper in the tray, then I pricked the sheet with a fork, I stretched the hardened apples, then I placed the second sheet, I turned the sheet upside down so I could peel off the baking paper, I also pricked the top sheet and put the tray in the preheated oven at 180 degrees, it is ready when it starts to brown nicely. I took the tray out of the oven, let it cool then I portioned the cake. I honestly have no idea how the sheet should come out, mine came out more "crispy" but I liked it so crispy. It can be powdered with sugar, according to preference.