Apple caramel cake with crumble on shortcrust pastry

Ingredients for 1 servings:

• 300 g flour
• 200 g butter
• 60 g sugar
• 2 packets of vanilla sugar
• 1 egg(s)
• Fat and breadcrumbs for the form
• 6 apples
• 1 cup sour cream
• 1 tsp, heaped cornstarch, better vanilla pudding powder
• 100 g sugar
• 60 g butter
• 60 ml cream
• 50 g raisins
• 200 g flour
• 100 g sugar
• 125 g butter
• 1 packet of vanilla sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 50 minutes

very easy, for a 26cm mold

Place all the dough ingredients in a mixing bowl and mix well until a smooth dough forms. Butter a 26 cm springform pan and dust with breadcrumbs. Take enough dough to create a 2 cm high rim. Press the dough onto the base and use the remaining dough to form the rim, then prick the dough several times with a fork. Cover the pan with aluminum foil and place on the middle rack of an oven preheated to 200 °C (top/bottom heat) for 5 minutes. Remove the aluminum foil and bake for another 5 minutes. Remove from the oven and let cool. Peel, core, quarter and set aside the apples. Soak the raisins in a little hot water. Put the sugar in a saucepan and caramelize on the stove until lightly browned. Add the butter, mix well and dissolve. Then pour in the cream and mix well again until smooth. Add the apples to the mixture and mix until all the apples are coated. Don’t mix for too long, or the apples will become too soft. Remove from the heat, let it cool slightly, then add the sour cream, which you previously mixed with the cornstarch or vanilla pudding powder, and mix everything well. Spread this mixture on the pre-baked and now cooled base, sort the apples a little if possible, and then scatter the drained raisins on top. Knead the crumble ingredients well and spread the crumbly crumble on top of the apple mixture. Place the dish in the oven and bake the cake on the middle rack at 200°C for another 40 minutes.