Apple cake with poppy seeds and crumble

Ingredients for 1 servings:

• 250 g wheat flour type 550
• 125 g butter, room temperature
• 1 egg(s)
• 60 g sugar
• 1 pinch of salt
• 1 tsp, leveled baking powder
• 1 pack of poppy seed cake
• 4 apples
• 1 cup of crème fraîche, approx. 200 g
• 1 egg(s)
• ½ pack of vanilla pudding powder
• 1 tbsp, levelled sugar
• 1 drop of vanilla extract
• ½ tbsp lemon zest
• 1 tbsp milk or cream
• 200 g wheat flour type 405 or 550
• 50 g sugar
• 100 g butter
• 1 pinch of salt
• 1 pinch of cinnamon

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

also delicious with other fruits or canned fruits

Knead all the ingredients for the shortcrust pastry (ideally by hand), roll it out, and place it in a springform pan, forming a rim about 3 cm high. Grease the pan beforehand if necessary or line it with baking paper. Spread the poppy seed mixture on the base. Mix all the ingredients for the topping together well and pour it onto the base as well. Preheat the oven to 180°C (top/bottom heat). While the oven is heating, peel and core the apples, and cut them into thin slices. Spread these evenly over the topping. For the crumble, knead all the ingredients together with your hands and crumble them. Spread the crumble mixture over the apples. Once the oven has reached the right temperature, bake the cake for about 60 minutes.