Apple-raspberry cake with crumble

Ingredients for 1 servings:

• 200 g flour
• 50 g sugar
• 1 egg(s)
• 100 g butter
• 300 g raspberries, frozen
• 2 apples
• 2 tbsp sugar
• 1 tbsp lemon juice
• 100 g butter
• 100 g sugar
• 175 g flour
• 1 pinch of cinnamon powder

Instructions

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

for a 26cm springform pan

For the dough, quickly knead the flour, sugar, egg, and butter into a smooth shortcrust pastry. Wrap in cling film and refrigerate. Thaw the raspberries and mix with 1 tablespoon of sugar. Reserve the juice for something else. Peel the apples and cut into small cubes. Mix with 1 tablespoon of sugar and 1 tablespoon of lemon juice. Knead the butter, sugar, flour, and cinnamon powder into a crumble. Roll out the chilled dough and line a 26 cm springform pan, pressing a 3 cm high edge onto the pan. Bake in a preheated oven at 180 °C (convection oven) for approx. 10-15 minutes on the middle rack. Top the pre-baked base first with the apples, then with the raspberries. Spread the crumble over the fruit. Bake the cake in the hot oven for approx. 30 minutes on the middle rack.