Raspberry crumble cake with pudding

Ingredients for 1 servings:

• 250 g flour
• ½ pack of dry yeast
• 35 g sugar
• 50 g butter, soft
• 125 ml milk
• 1 egg(s)
• 500 ml milk
• 1 packet of vanilla pudding powder
• 2 tbsp sugar
• 250 g raspberries
• 175 g flour
• 100 g butter
• 100 g sugar
• 1 tsp vanilla extract
• ½ organic lemon(s), zest

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

for a 26 cm springform pan

For the dough: Mix the flour with the dried yeast, sugar, and salt. Add the milk, butter, and egg, then knead into a smooth dough until it pulls away from the sides of the bowl. Cover and refrigerate for 4 hours (for the slower version) or let it rise for 60 minutes at warm room temperature. Then knead briefly, roll out into a circle on a floured surface, and line a 26cm springform pan with it. For the pudding: Mix the pudding powder with the sugar and stir in a few tablespoons of the milk until smooth. Bring the remaining milk to a boil in a saucepan, stir in the smooth cornstarch, and bring to a boil again until the pudding thickens. Let the pudding cool until lukewarm. Then spread it over the yeast dough. Scatter the raspberries on top. For the crumble: Mix all ingredients together to form crumbs and sprinkle over the pudding and raspberries. Bake the crumble cake at 200°C (top/bottom heat) for 25-30 minutes.