Chocolatey caramel coffee yeast cake with nut crumbles from the tray

Ingredients for 1 servings:

• 400 g flour
• 60 g sugar
• 2 packets of vanilla sugar
• 30 g cocoa powder
• ½ tsp cardamom
• ½ tsp cinnamon
• 120 ml milk, lukewarm
• 1 cube of yeast
• 1 egg(s), room temperature
• 100 g butter, melted
• ¼ small bottle(s) of bitter almond flavoring
• 1 pinch of salt
• 75 g wheat flour (wholemeal), alternatively regular flour
• 50 g ground almonds
• 50 g hazelnuts, ground
• 75 g mixed nuts, e.g. pecans, walnuts, macadamia, etc., finely chopped
• 75 g sugar
• 200 g butter, melted
• ¼ small bottle(s) of butter-vanilla flavoring
• 250 g dark chocolate, finely chopped
• 2 packs of pudding powder, caramel flavor
• 550 ml milk
• 50 g sugar
• 200 ml coffee, strong
• 4 tbsp syrup, e.g. caramel, chocolate, maple, the varieties can also be mixed

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 15 minutes

Place the yeast cube in a cup with the lukewarm milk and let it rise for 5 minutes. Then place the flour, sugar, vanilla sugar, cocoa powder, cardamom, cinnamon and bitter almond flavoring in a bowl and mix well. Make a well in the flour mixture and add the melted, no longer hot butter, the yeast milk and the egg. Cover everything with the flour mixture from the edge of the bowl and let it rise for 5 minutes. Then knead everything into a smooth dough, incorporating a pinch of salt. Once you have a homogeneous dough, knead it vigorously for about 10 minutes and then let it rise in a bowl covered with a towel for about 1 hour. During this time, you can prepare the nut crumble. Place the nuts, flour, sugar, butter vanilla flavoring and the chopped chocolate in a bowl and mix vigorously with the butter using a hand mixer. If the mixture is not crumbly enough and would rather have a creamy consistency, add equal parts flour, sugar and nuts. When the mixture is nice and crumbly, place it in the refrigerator until further use. Once the rising time is over, knead the dough vigorously for 5 minutes and then roll it out on a baking sheet lined with baking paper. Mix the pudding powder with the sugar and milk in a saucepan and prepare together with the coffee according to the package instructions. Then let the pudding cool for about 5 minutes, stirring frequently to prevent a skin from forming. Preheat the oven to 175°C. Then spread the pudding evenly over the dough. Spread the nut crumble on top and bake the cake for about 30 minutes. When the crumble is lightly browned, take the cake out and brush with a little syrup (this works best with a pastry brush) and bake for about 5 minutes longer. The cake is ready when the crumble has browned and the edges are lightly browned and have visibly risen.