East Holstein apple crumble cake

Ingredients for 1 servings:

• 350 g flour
• 1 pinch of baking powder
• 250 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 100 g butter or margarine, cold
• 75 g butter or margarine, soft
• 4 eggs (size M)
• 4 tbsp almonds, chopped
• 1 pinch of cinnamon
• 200 g crème fraîche
• 1 pack of sauce powder (vanilla), for cooking
• 800 g apples (preferably Boskop)
• 2 tbsp lemon juice
• Fat and flour for the mold
• 2 tbsp breadcrumbs
• powdered sugar
• Water

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Knead 200g flour, baking powder, 75g sugar, 1 sachet of vanilla sugar, salt, 100g fat (in pieces), and 1 egg, first with the dough hook of a hand mixer, then briefly with your hands until smooth. Cover and chill for about 30 minutes. Knead 150g flour, 2 tbsp almonds, 75g sugar, cinnamon, 75g fat (in pieces), and about 1-2 tsp cold water with your hands until crumbly. Mix together the crème fraîche, 3 eggs, 100g sugar, 1 sachet of vanilla sugar, and sauce powder. Peel, quarter, and core the apples, and cut into approximately 2cm cubes. Drizzle with lemon juice. Grease and flour a springform pan (approx. 26cm in diameter). Roll out the dough on a lightly floured surface into a circle (approx. 26cm) and place in the pan. Prick several times with a fork. Don’t push the dough up; it will only go on the bottom. Sprinkle breadcrumbs on top. Drain any apples and scatter them on the dough. Then pour the mixed crème fraîche over the top. Spread the crumble and 2 tablespoons of almonds on top. Bake in a preheated oven at 175°C (convection oven) for about 55 minutes. Allow to cool completely in the pan, as the cake only sets when cooled. Dust with powdered sugar before serving. It tastes delicious with whipped cream.