Black – Red – Gold – Crumb Cake Urmelis Style

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 100 g sugar
• 25 g cocoa powder, unsweetened
• ½ tsp baking powder
• 1 m.-sized egg(s)
• 1 large can of peach(s)
• 1 pack of pudding powder, strawberry
• 375 ml milk
• 40 g sugar
• 200 g sour cream
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cocoa, strawberry aroma and peaches quickly combined

Line the bottom of a 26 cm springform pan with baking paper and grease. Drain the peaches well, pat them dry, then halve or quarter them lengthwise. For the crumble, cream the butter with the sugar, cocoa powder, and egg until light and fluffy. Mix the flour with the baking powder, stir in, and knead the dough into crumbles (using a dough hook). Press about half of the dough into the pan, forming a rim about 2 cm high. Refrigerate the remaining dough and the pan until ready to use. For the topping, prepare the pudding according to the instructions, using only 375 ml of milk. Immediately stir in the sour cream and mix well. Spread the pudding onto the pastry base, scatter the peaches on top, pressing them in slightly. Form crumbles from the remaining dough and sprinkle them on top. Bake at 175°C (top/bottom heat) for about 60 minutes. Let cool slightly, then dust with powdered sugar. Let the cake cool completely in the pan in the refrigerator – ideally overnight. If you have trouble pressing the dough into the pan or forming crumbs, lightly dust your fingers with flour, but it’s better without. You just need a little patience, and it’ll work. I’ve never had any problems so far.