Mango and apple cake with coconut crumble

Ingredients for 1 servings:

• ½ cube of fresh yeast
• 60 g sugar
• 600 g flour
• 300 ml milk, lukewarm
• 2 egg yolks
• 100 g butter, soft
• Salt
• Flour , for the work surface
• 1 mango(s)
• 3 apples
• 3 tbsp lemon juice
• 150 g crème fraîche
• 1 egg(s)
• 1 packet of vanilla sugar
• 100 g flour
• 50 g desiccated coconut
• 75 g butter, soft
• 50 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Crumble the yeast, mix with 20g of sugar, and set aside for 3.5 minutes until thick. Put the flour in a bowl and make a well in the center. Add the remaining sugar, milk, yeast, and egg yolk. Spread the butter and a pinch of salt around the edge. Using the dough hook of a hand mixer, knead everything from the center out into a smooth dough. Remove the dough from the bowl and shape it into a ball with your hands on a floured surface. Return the dough to the bowl, cover, and let rise in a warm place for 30-45 minutes, until it has doubled in size. For the topping, peel the mango. Cut the flesh from the stone into 2 pieces and cut crosswise into 0.5cm thick pieces. Peel, quarter, and core the apples. Cut the quarters into thirds again and drizzle with lemon juice. Mix the crème fraîche with the egg and vanilla sugar. Knead the risen yeast dough again with your hands on a lightly floured surface and roll it out into a rectangle (the size of the baking sheet + 2 cm). Place it on a baking sheet lined with baking paper and spread the crème fraîche mixture evenly over it. Spread the mango and apples on top. Let it rise in a warm place for another 20 minutes. For the crumble, combine the flour, coconut flakes, butter, and sugar in a bowl and, using the dough hook of a hand mixer, mix into crumbles of the desired size. Spread evenly over the dough. Bake in a preheated oven at 175°C on the middle rack for 25–30 minutes.