Apple cake with raspberries

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 1 egg yolk
• 125 g butter
• 1 tbsp Desiccated coconut if needed
• Fat for the mold
• 300 g raspberries, fresh or frozen
• 550 g apples
• 60 g sugar
• 3 tbsp lemon juice
• 4 tbsp almond flakes for sprinkling

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick to make and very tasty

Preheat the oven to 175°C. For the crumble, mix the flour with the baking powder, sugar, vanilla sugar, salt, butter, and desiccated coconut (if desired), egg, and egg yolk with your fingers until crumbly. Wash and sort the fresh raspberries (thaw frozen ones). Peel the apples, remove the cores, and dice finely. Mix the raspberries and apples with the sugar and lemon juice. Grease a 26 cm springform pan. Press two-thirds of the crumble into the base of the pan, forming a 1 cm high rim. Spoon the apple and raspberry mixture on top and spread it out. Sprinkle the remaining crumble and the flaked almonds evenly over the top. Bake the cake in the hot oven for approx. 50 minutes. Best served with whipped cream.