Refined crumb cake from the tray

Ingredients for 1 servings:

• 300 g flour
• 50 g sugar
• 1 pinch of salt
• 1 packet of dry yeast
• 1 egg(s), room temperature
• 150 ml milk, room temperature
• 125 g sugar
• 3 eggs
• 150 g flour
• 1 tsp baking powder
• 125 g butter
• 100 g almonds, peeled and roughly chopped
• 25 g brown sugar
• 14 g pudding powder, vanilla
• 20 g sugar
• 200 ml milk
• 3 egg whites
• 25 some sugar
• 450 g apples, peeled and diced (e.g. Jonagold)
• 80 g butter
• 30 g sugar
• 125 g flour
• 150 g marzipan

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

with apples and almonds

In a sealable bowl, mix 300g flour, 50g sugar, a pinch of salt, and a packet of dried yeast. Add one egg and 150ml milk (both at room temperature) and make a wet yeast dough. Close the bowl and let the yeast dough rise for at least 30 minutes. (I prefer dried yeast for this recipe because it doesn’t have as strong a flavor as fresh yeast.) Pour boiling water over the almonds and set aside. Make a pudding with 200ml milk, 20g sugar, and 14g vanilla pudding powder and set aside. While the pudding cools, stir occasionally to prevent a skin from forming (if you like, you can also place fish wrap over the pudding). Drain and peel the almonds, roughly chop, and mix with 25g brown sugar, and set aside. Beat 3 egg whites until stiff, add 25g sugar, and beat with the flour. Add the beaten egg whites to the cooled vanilla pudding and stir in. Set aside. Then, in a mixing bowl, beat 125g of sugar with 3 whole eggs until well combined. Mix 150g of flour with 1 teaspoon of baking powder and add to the sugar and egg mixture. Stir in. Finally, stir 125g of softened butter into the batter. Add the sponge mixture to the yeast dough and mix well with a dough hook. Spread the batter onto a baking sheet lined with baking paper using a spatula. This requires a bit of patience, as it is very sticky and smearing. The batter should be more or less evenly distributed in the end. Peel and dice 450g apples (e.g., Jonagold) and arrange the cubes on top of the batter. Pour the vanilla pudding and egg white mixture over the apples and smooth it down. Sprinkle the chopped sugared almonds on top. Make a crumb topping from 125g flour, 150g marzipan, 80g butter, and 30g sugar. Place it on top of the cake last. Place the baking sheet in an oven preheated to 180°C (350°F). After 10 minutes, cover the cake with baking paper and bake for another 20 minutes. A light, moist crumb cake with a delicious crust.