Small and fruity "Russian Pull-Apart Cake"

Ingredients for 1 servings:

• 100 g margarine, room temperature
• 50 g sugar
• 50 g xylitol (sugar substitute)
• 3 tbsp baking cocoa
• 2 tsp baking powder
• 150 g spelt flour
• 2 eggs
• 50 g xylitol (sugar substitute)
• 250 g skyr (vanilla skyr) or vanilla curd
• 100 g margarine, room temperature
• 1 packet of vanilla pudding powder
• 1 small jar of jam, variety of your choice
• Butter and flour for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

small cake, from a 20cm tin, approx. 8 pieces

Preheat the oven to 150°C (fan/convection oven) and butter and flour a small 20cm baking pan. For the dough: Make a shortcrust pastry from the ingredients. Knead the dough with your hands until it is nice and smooth. Press half of the dough into the pan and form the base and a small edge. Set the other half aside for the crumble topping. Spread the base with jam. You can use whatever you like (strawberry, blackberry, raspberry, or cherry jam). I used strawberry jam. Chill the pan in the refrigerator for about 20 minutes. For the cream: Mix the eggs, xylitol, skyr, custard powder, and soft margarine with a mixer and pour into the chilled pan from the refrigerator. Use a spoon to place dollops of jam on top of the cream, then tear crumbles from the remaining dough and sprinkle them on top. Bake the cake for approximately 40-50 minutes. Please be careful, as every oven bakes differently! Do the toothpick test! Then let the cake cool completely. It will taste even better if it’s left to cool for a day. Cut the cake into 8 slices before serving.