Mango crumble cake with vanilla cream

Ingredients for 1 servings:

• 2 can/n mango(s), sugared, sliced
• 300 g flour
• 1 tsp baking powder
• 125 g sugar
• 1 packet of vanilla sugar
• 1 m.-sized egg(s)
• 150 g butter or margarine, soft
• 1 pack vanilla pudding powder, bakeproof
• 250 ml milk

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

Simple and so delicious

Drain the mango slices well in a sieve. Grease the bottom of a 26 cm springform pan. Preheat the oven to 180 degrees Celsius (top/bottom heat), 160 degrees Celsius (fan oven). For the crumble, mix the flour and baking powder. Add the sugar, butter, vanilla sugar, and the egg and mix with a mixer until crumbly. Pour about half of the crumble into the springform pan and press into the base. For the vanilla cream, prepare the pudding mix with milk according to the package instructions. Pour the pudding onto the batter and smooth it out, leaving a 1 cm border free. Distribute the mango slices on top. Finally, add the remaining crumble. The edges should be well covered with crumble to prevent the pudding from overflowing. Place the pan on the oven rack. Bake for 45 minutes. After baking, loosen and remove the springform pan and let the cake cool.