Small sponge cake with mascarpone and crumb topping

Ingredients for 1 servings:

• 100 g flour
• 75 g butter, soft
• 50 g sugar
• 60 g sugar
• 1 packet of vanilla sugar
• 65 g butter, soft
• 1 egg(s)
• 75 g mascarpone
• 100 g flour
• 1 tsp, leveled baking powder
• 1 shot of carbonated mineral water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

for a small loaf pan approx. 20 cm x 12 cm

For the crumble, mix the ingredients with the dough hook of a hand mixer until thick crumbles form. Place the bowl in the refrigerator until ready to use. For the sponge cake, cream the sugar, vanilla sugar, and butter until fluffy. Add the egg and mascarpone. Finally, stir in the flour and baking powder. If the batter is too stiff, add a splash of mineral water. Brush a small loaf pan (approx. 20 cm x 12 cm) with butter and sprinkle with breadcrumbs. First, pour the sponge cake into the pan. Spread the cooled crumble over the batter and press down lightly. Bake in an oven preheated to 180°C (fan assisted) for approx. 55-60 minutes on the middle rack. Check occasionally to make sure the crumble doesn’t get too brown. Cover with baking paper if necessary. After baking, remove the cake from the pan. Depending on your taste, you can now sprinkle a few more butter flakes over the crumb topping, and after it has cooled, the cake can be dusted with powdered sugar. I decided to make this cake because my kids love the crumb topping on regular crumb cakes, but they find the batter underneath (especially yeast dough) rather boring and dry. This combination of sponge cake and a thick layer of crumb topping tastes much more moist.