Odinette's quick fruit crumble cake

Ingredients for 1 servings:

• 150 g butter, room-soft
• 150 g sugar
• 3 egg yolks
• 1 tbsp vanilla sugar
• 150 g flour
• 150 g almond(s), ground
• 1 tsp cinnamon
• 500 g fruit of your choice, fresh or canned, then drain well)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

It is very quick and does not require as much fat as most crumb cakes

Mix the butter, sugar, and vanilla sugar, then add the egg yolks. Once the sugar has dissolved, add the flour, almonds, and cinnamon, and stir just until a crumbly dough forms. Press 2/3 of the dough into a 26cm springform pan, then arrange the fruit on top in a single layer (otherwise it will soak). If you like, sprinkle the fruit with sugar and/or cinnamon. Crumble the remaining dough over the fruit. I bake the cake in a fan-assisted oven at 160°C for 45 minutes. After 25 to 30 minutes, I cover the cake with aluminum foil to prevent it from overcooking. The cake tastes crispy and delicious the same day. The next day, it is softer, of course, but you can clearly taste the almonds, which Mr. Odinette likes even better. This summer, I made the cake with fresh cherries and plums. Soon I’ll make it with apples, and in the winter I’ll use preserved fruit like peaches.