Apple and raspberry sheet cake with crumble

Ingredients for 1 servings:

• 250 g flour
• ½ cube of yeast
• 1 pinch of salt
• 20 g sugar
• 40 g butter or margarine
• 1 m.-sized egg(s)
• 50 ml milk
• 50 ml water
• 400 g raspberries, frozen, thawed
• 200 g apples, pitted and diced
• 100 ml apple juice
• 1 bag(s) of vanilla pudding powder
• 40 g sugar
• 250 ml milk
• 100 g butter
• 70 g sugar
• 200 g flour

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

For the yeast dough, heat the milk and water slowly, do not boil, and dissolve the butter in it. Meanwhile, mix the flour, salt, and sugar in a bowl and make a well in the center. Crumble the yeast into the well. Add the milk, water, and butter mixture and let it absorb briefly. Then add the egg and knead the dough well for about 5 minutes. Preheat the oven to 50 degrees Celsius. Turn off when the temperature is reached. Cover the dough and let it rise for about 30 to 45 minutes, until it has noticeably increased in size. Then roll it out onto a baking sheet lined with baking paper and let it rise for another 15 minutes. While the dough is proving, you can prepare the crumble and topping. For the crumble, knead the butter, sugar, and flour together well, cover, and place in the refrigerator. For the topping, thaw the raspberries and collect the juice. Core the apples and cut them into small cubes, leaving the skin on. Put both in a bowl and set aside. Pour raspberry juice with apple juice to 250 ml, then add milk to 500 ml. Put 5 tablespoons of the mixture into a bowl, add the pudding mix and sugar, and whisk well. Bring the remaining juice and milk mixture to a boil. Remove from the heat and stir in the pudding mix. Bring back to a boil briefly, stirring constantly. Add the pudding to the fruit, mix well, and spread on the rolled-out dough. Crumble the crumble dough with your fingers and spread it on top. You can, of course, use more sugar for the dough or crumble, but we like the cake best this way. Preheat the oven to 180 degrees Celsius (fan-assisted) and bake the cake for about 30 minutes. Since ovens vary, check on the cake frequently. It should be done when the crumble and the edges of the dough are golden brown. Let the cake cool and then slice it.