Gluten-free apple and banana puree cake with vanilla pudding

Ingredients for 1 servings:

• 220 g Flour (Mix C Flour Schär)
• 1 tsp, stratified xanthan gum
• 125 g margarine, cold
• 80 g sugar
• 1 heaped tsp baking powder, e.g. from Dr. Oetker (gluten-free)
• 1 large egg(s), size L
• 1 pinch of salt
• 4 apples, e.g. Braeburn
• 1 jar of puree (Apple & Banana from Odenwald), 720 ml
• 1 packet of vanilla pudding powder, e.g. from Dr. Oetker (gluten-free)
• 40 g sugar
• some milk
• 150 g liquid margarine
• 150 g sugar
• 255 g Flour (Mix C Flour Schär)
• Cinnamon powder, according to taste

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

from a 26 cm springform pan, approx. 12 pieces

For the dough: Combine all dry ingredients in a mixing bowl and mix. Add the margarine in small pieces and the egg to form a smooth dough. Spread the dough into a greased, 26 cm springform pan lined with baking paper and raise the edges to about 8 cm. Then let the dough rest in the refrigerator for 30 minutes. Timing is very important for gluten-free shortcrust pastry. Prick the crust several times with a fork before baking. For the filling: Slice the apples. Spread one half on the crust, setting the remaining apple slices aside. Mix the custard powder with sugar and a splash of milk. Bring the apple and banana puree to a boil in a saucepan, then add the vanilla custard powder. Stir the pudding vigorously, then remove the pan from the heat. Pour the thickened mixture onto the crust lined with apple slices. The pudding does not need to be cooled. Now top the apple and banana puree pudding with the remaining apple slices. For the crumble: Mix together the melted margarine, sugar, and flour. Add the cinnamon to taste. Chill the crumble for 30 minutes, then spread evenly over the cake. Bake the cake on the middle rack of the oven at 160°C (fan oven) for about 45 to 50 minutes. If you want the crumble topping a little crispier, bake the cake for another 5 to 10 minutes at 180°C (top/bottom heat) after the normal baking time. The cake tastes best when refrigerated overnight. This will make the mixture a little firmer and refreshingly cool. Cut the cake into 12 slices.