Apple crumble cake

Ingredients for 1 servings:

• 200 g wholemeal flour
• 200 g flour
• 50 g sugar
• 100 g butter
• 200 ml milk
• 1 egg(s)
• 1 packet of dry yeast
• 1 pinch of salt
• 150 g wholemeal flour
• 150 g flour
• 100 g sugar
• 200 g butter
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 pinch of salt
• 4 large apples, sour
• 1 tbsp butter
• 1 tbsp rum
• 1 tsp cinnamon

Instructions

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

Yeast dough, whole wheat half and half

First, mix the whole-wheat flour with sugar, salt, and dried yeast. Stir in the lukewarm milk. Let the dough rise in a warm place for at least 30 minutes. Do not add the egg right at the beginning, as this will prevent the whole-wheat flour from swelling. After 30 minutes, stir the softened butter and egg into the dough, then knead in the white flour. Knead the dough until it is no longer sticky, adding more flour if necessary. Let the dough rise again in a warm place until it has doubled in size. For the crumble, mix the whole-wheat and white flour with the sugar, baking powder, cinnamon, and salt. Melt the butter, then slowly add it to the flour mixture while stirring. Cut the apples into very small pieces and sauté with the butter and rum. Season with cinnamon. Add a few drops of lemon juice if desired. Roll out the yeast dough on a baking sheet. Spread the apple mixture over the dough, then sprinkle the crumble over the cake. We recommend letting the cake rest for another 15 minutes to allow the yeast dough to become really light and airy. Bake at 180°C for 30 minutes (use your own oven’s experience).