Apple crumble cake

Ingredients for 1 servings:

• 250 g butter, soft
• 250 g sugar
• 500 g flour
• 1 ½ packets of vanilla sugar
• 350 g applesauce
• 500 g apple compote
• 1 handful of rusks, or sponge fingers, cornflakes, crumbled
• Cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

easy to prepare, fruity, delicious, for 12 pieces

For the crumble, put the softened butter, sugar, and 2 packets of vanilla sugar in a bowl and mix until the sugar is mostly dissolved. Mix in the flour, gently at first with a mixer, then by hand. Gently press the mixture together with your hands and crumble it between your fingers until the crumble no longer feels floury. However, it shouldn’t feel wet either. For the filling, put the applesauce and apple compote in a bowl. Add most of the crumbled rusk (sponge fingers, cornflakes) to the mixture. This will absorb any excess liquid. Add the cinnamon and 1 1/2 packets of vanilla sugar and mix everything together. Line a cake ring with baking paper and place it on a baking sheet. Cover the base with a layer of crumble about 1 cm thick and press down lightly. Spread a thin layer of crumble on top. Spread the apple mixture on top and cover with the remaining crumble. Bake the cake at 180°C (top and bottom heat) for about 35 minutes. The cake tastes best on the second day by far. It tastes even better if you make your own apple compote and use it in the cake. Variation: You can also make the cake with morello cherries. To do this, collect the liquid from the morello cherries and make a cherry pudding according to the pudding recipe on the back of the package (simply use the liquid from the cherries instead of the milk). When the pudding is ready, add the cherries and, if desired, a little cinnamon. Otherwise, proceed as for the apple version.