Apple crumble cake

Ingredients for 1 servings:

• 2 kg apples
• 100 ml lemon juice
• 75 g sugar
• 100 ml water
• 200 g margarine e.g. E.g. sunflower margarine
• 250 g sugar
• 1 packet of vanilla sugar
• 6 eggs, size M
• 375 g wheat flour type 405
• 1 packet of baking powder
• 300 g wheat flour type 405
• 100 g brown cane sugar
• 70 g sugar
• 1 packet of vanilla sugar
• 175 g margarine e.g. E.g. sunflower margarine

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

lactose-free

Peel, core, and dice the apples. Mix the lemon juice with sugar and water and simmer the apple pieces in it for 15-20 minutes. Depending on your taste, you can also add rum (or similar flavoring) to enhance the sauce. Then let the compote cool. For the batter: Beat the margarine with sugar and vanilla sugar until light and fluffy. Gradually add the eggs, one at a time (I prefer moist and fluffy batters, so I use 6 eggs; otherwise, 5 eggs are sufficient). Mix the flour with the baking powder and sift, then add it to the batter a spoonful at a time. Once the batter is well mixed, place it on a greased baking sheet. (I use a roasting pan, about 38 x 28 cm, which is perfectly large enough for this.) Then place the cooked and cooled apple pieces on top of the batter. For the crumble topping: Mix the ingredients together by hand to form a crumbly crumble dough and spread the crumble topping over the cake. Then bake the cake in a preheated oven at 200°C (top/bottom heat) or 175°C (fan oven) for approximately 35-40 minutes.