Mini poppy seed apple pudding crumble cake

Ingredients for 4 servings:

• 100 g sugar
• 100 g butter
• some salt
• ½ pack of vanilla sugar
• 1 small egg(s)
• 180 g flour
• ½ pack of baking powder
• 400 ml milk
• 4 small apples
• 2 tbsp sugar-free applesauce
• some cinnamon, if desired
• 1 packet of pudding powder (vanilla flavor)
• 100 g poppy seeds, ground
• 40 g sugar
• ½ pack of vanilla sugar
• possibly lemon juice

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

for an 18cm springform pan

For the dough, knead together sugar, butter, a little salt, 1/2 packet of vanilla sugar, flour, a small egg, and 1/2 packet of baking powder. Grease an 18cm baking pan and spread 2/3 of the batter into the pan. Cook the pudding with the milk, about 40g of sugar, and 1/2 packet of vanilla sugar according to the package instructions. Finally, add the poppy seeds and bring back to a boil briefly. Peel the apples and cut them into small pieces. If using, sprinkle with lemon juice to prevent them from browning so quickly. Mix the applesauce with the apple pieces. Spread the apple mixture on the base. Sprinkle with cinnamon, if desired. Then pour the poppy seed pudding mixture on top. Finally, sprinkle the remaining batter over the cake as a crumble. Bake in a preheated oven at 180°C (fan oven) for about 40 minutes. Let the cake cool in the pan so it can set.