Pudding crumble cakes with raspberries

Ingredients for 1 servings:

• 300 g spelt flour or wheat flour
• 1 packet of dry yeast
• 60 g sugar
• 1 pinch of salt
• 50 g butter
• 1 egg(s)
• 140 ml milk
• 300 g spelt flour or wheat flour
• 250 g butter
• 200 g sugar
• 1 packet of Bourbon vanilla sugar
• 500 ml milk
• 1 packet of vanilla pudding powder
• 2 tbsp sugar
• 1 handful of raspberries
• 1 packet of powdered sugar
• lemon juice

Instructions

Working time approx. 50 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

simple, makes 10 servings

For the yeast dough, mix the flour with the dried yeast, sugar, and salt. Add the melted butter, egg, and lukewarm milk and knead into a light dough. The dough should not be sticky. While the dough rests for a few minutes, prepare the crumble and pudding. Prepare the vanilla pudding according to the package instructions and set aside. For the crumble, knead the flour, cold butter, sugar, and vanilla sugar together until small crumbs form. Preheat the oven to 150 degrees Celsius (convection oven). Line a baking tray with baking paper. Divide the yeast dough into 10 portions. Roll out the portions into approximately 1 cm thick circles on the baking tray. Spread the pudding over the dough circles. Quarter the raspberries and place them on top of the pudding mixture. Now spread the crumble generously over the entire circle. Bake the crumble circles for 18-20 minutes at 150 degrees Celsius (convection oven). The crumble should not brown. Let the coins cool. To make the icing, mix the lemon juice with the powdered sugar until thick. Cover the coins with the icing, if desired.