Fine currant crumble cake

Ingredients for 1 servings:

• 340 g flour
• 120 g ground almonds
• 250 g margarine
• 120 g sugar
• 1 packet of vanilla sugar
• 500 g currants, red
• 1 pack of pudding powder, vanilla
• 3 tbsp sugar
• 250 ml water
• Fat, for the shape

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

vegan, lactose-free, egg-free, quick, easy to make

For the filling, wash the currants and remove the stalks. Bring to a boil with the sugar and water. Mix the vanilla pudding powder with 3 tablespoons of water and add to the currants. Bring to a boil briefly and let cool. Mix the flour, sugar, vanilla sugar, almonds, and margarine into a dough. Let rest in the refrigerator for about 30 minutes. Press 2/3 of the dough into a greased springform pan (26 cm diameter), pulling up a small edge. Spread the filling over the dough and scatter the remaining dough on top in the form of crumbles. Bake at 180°C for 45-50 minutes, until the crumbles are lightly browned.