Currant crumble cake

Ingredients for 1 servings:

• 300 g butter, cold
• 360 g flour
• 180 g sugar
• 1 large egg(s)
• 1 pinch of salt
• 140 g butter
• 200 g flour
• 100 g sugar
• 1 packet of vanilla sugar
• 4 large eggs
• 250 g sugar
• 200 ml oil
• 200 ml apple juice
• 300 g flour
• 1 packet of baking powder
• 2 tsp cocoa powder
• 500 g currants

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Ready in no time when you need something quick and great for freezing

For the shortcrust pastry, knead all ingredients with a dough hook for about 5-10 minutes until you have a smooth dough and then refrigerate. While the dough is chilling, knead the ingredients for the crumble mixture into a crumbly mass. Set aside. For the sponge cake, beat the eggs and sugar until creamy. Add the remaining ingredients and put 1/3 into a bowl and mix with the cocoa. Line a baking tray with baking paper. Remove the shortcrust pastry from the refrigerator, roll it out and line the tray with it. Spread the light sponge cake on top. Dollop the dark sponge cake over it. Distribute the currants evenly. Finally, sprinkle with the crumble topping and place in the oven at 180°C fan-assisted for about 40 minutes.