Apple-pear sour cream crumble cake

Ingredients for 1 servings:

• 150 ml milk
• 75 g margarine or butter
• 400 g flour
• 1 packet of dry yeast
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 2 m.-sized apples
• 4 m.-sized pear(s)
• 2 dashes lemon juice
• 2 cups sour cream, 400 g
• 4 large eggs
• 150 g sugar
• 2 packets of vanilla pudding powder
• 300 g flour
• 150 g sugar
• 1 packet of vanilla sugar
• 1 tsp, heaped cinnamon
• 200 g margarine

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 10 minutes

for a 30 x 40 cm springform pan

Heat the milk in a saucepan and melt the margarine in it. In a mixing bowl, thoroughly whisk together the flour, dried yeast, sugar, vanilla sugar, and salt. Add the egg and the milk-margarine mixture and, using a hand mixer fitted with a dough hook, mix for about 5 minutes until the dough forms a smooth dough. Cover and let rise in a warm place for about 30 minutes, until it has noticeably increased in size. Peel and core the apples and pears, and cut them into fairly large cubes. Place the fruit in a sealable bowl, drizzle with lemon juice, and close the lid. Using a hand mixer fitted with a whisk, mix the sour cream, eggs, sugar, and pudding mix together until fairly runny. Briefly knead the yeast dough on a lightly floured surface, roll it out to 30 x 40 cm, and place it in a lightly greased springform pan. Spread the fruit on top, pour the sour cream topping over it, and let it rise for another 30 minutes. Preheat the oven. Using a hand mixer fitted with a dough hook, combine the flour, sugar, vanilla sugar, cinnamon, and margarine into crumbles and immediately spread evenly over the cake. Bake the cake on the second rack from the bottom for about 35 minutes. Then remove the cake from the oven and let it cool completely in the pan before loosening the springform pan. The cake can be cut into slices and frozen for up to 3 months. It will taste just like freshly baked if you defrost it at 50 degrees Celsius for about 10-15 minutes, or microwave it for 1-2 minutes at 800 watts.