Crumble cake with coconut pudding and mango

Ingredients for 1 servings:

• 2 eggs, size M
• 100 g sugar
• 125 g butter, room temperature
• 200 g wheat flour type 405
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 100 g butter, not too soft
• 75 g brown sugar
• 100 g wheat flour type 405
• 100 g almonds, ground
• 1 egg yolk
• 1 packet of vanilla sugar
• ½ tsp cardamom powder
• 400 g coconut milk
• 1 packet of vanilla pudding powder
• 3 tbsp sugar
• 450 g mango pulp

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 55 minutes

with almond and cardamom crumble

For the filling, cook a pudding according to the package instructions using coconut milk, pudding powder, and sugar. Stir frequently while cooling to prevent a skin from forming. Cut the mango into fairly large cubes and let it drain slightly in a sieve. Knead all the crumble ingredients into a crumble dough and crumble it. Let it cool slightly. Now sift the flour with the baking powder and vanilla sugar. For the dough, beat the eggs well with a hand mixer. Mix in the sugar and beat until creamy. Gradually mix in the flour mixture and butter until a smooth dough forms. Lightly butter a 25 cm springform pan and pour in the batter. If it is still very soft, simply chill a little. Spread the pudding over the dough and smooth it out. Arrange the mango cubes on top and cover with the crumble. Preheat the oven to 170°C (top/bottom heat) and bake the cake for about 70-80 minutes. Let it cool on a wire rack. It is best not to slice it until the next day.