Apple cake with cinnamon crumble

Ingredients for 1 servings:

• 60 g powdered sugar
• 570 g flour
• 370 g butter or margarine
• 1 pinch of salt
• 6 apples, Boskop or similar
• 25 g brown sugar
• 200 g apple sauce, or more apples
• 170 g sugar
• 2 tsp cinnamon
• Fat and flour for the mold

Instructions

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

Vegan: Replace butter with margarine

For the shortcrust pastry base, knead 60g powdered sugar, 300g flour, 200g butter (or margarine for a vegan version), and salt into a smooth dough. Let rest for about 30 minutes. Knead 170g butter or margarine (it can be warm), 270g flour, 170g sugar, and 2 teaspoons of cinnamon into a crumble dough and refrigerate. While the dough rests, peel and finely chop the apples. Mix with the brown sugar and applesauce. Press about 2/3 of the shortcrust pastry into a greased and floured 28cm springform pan (lined with baking paper). Form a rim with the remaining third. Fill with the apple mixture and sprinkle with the cooled crumble dough. Bake in a preheated oven (top/bottom heat 200°C, fan oven 170°C) for about 50-60 minutes. Remove from the pan and let cool on a wire rack. Tip: If you like, you can roughly chop 150-200g of walnuts, flaked or slivered almonds, or similar, and caramelize them with 2-3 tablespoons of sugar. Once cooled, sprinkle the chopped nuts over the crumble about 15 minutes before the end of baking. Serve with a drizzle of very lightly sweetened whipped cream.