Raspberry pudding crumb cake

Ingredients for 1 servings:

• 60 g sugar
• 120 g margarine or butter, soft
• 180 g wheat flour
• 3 tsp raspberry jam
• 200 g raspberries, frozen or fresh
• 500 ml milk
• 1 packet of vanilla pudding powder
• 40 g sugar
• 80 g sugar
• 80 g margarine or butter, soft
• 120 g flour

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 20 minutes

for a 24cm springform pan

For the base, knead the ingredients together and pour into the bottom of a 24 cm springform pan. Press down firmly and evenly. Spoon the jam over the top and spread it thinly. Defrost the raspberries. Preheat the oven to 180°C (top/bottom heat). Meanwhile, cook the pudding for the filling and let it cool. Pour the slightly cooled pudding over the base and spread it evenly, then scatter the raspberries on top. Now it’s time to make the crumble topping. Knead the ingredients thoroughly and spread the crumble topping over the raspberries. Bake the cake for 50 minutes. After baking, chill the cake for three hours, ideally in the refrigerator.