Streusel apple cake with mango

Ingredients for 1 servings:

• 200 g wheat flour type 405
• 12 g dry yeast
• 70 g whole milk
• 1 pinch of salt
• 40 g sugar
• 1 m.-sized egg(s)
• 1 tsp vanilla extract
• 2 tbsp sunflower oil
• 4 tbsp white bread, without crust, dried, coarsely grated
• 1 ½ kg apples
• 1 lemon(s), juice
• 4 tbsp mango juice
• 2 tbsp sugar
• ½ tsp cinnamon powder
• 100 g almond(s), roasted
• 50 g rum raisins
• 4 tbsp brown rum
• 600 g mango pulp
• 100 g sour cream
• 40 g sugar
• 1 m.-sized egg(s)
• 4 tbsp tapioca flour
• 90 g sugar
• 100 g margarine
• 1 tsp cinnamon powder
• 1 tbsp vanilla concentrate
• 170 g wheat flour type 405
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 45 minutes; Total time approx. 6 hours 10 minutes

A moist fruit cake with the flair of a cake for a 41 x 32 cm baking tray.

Baking sheet size 41 x 32 cm. Strain the rum raisins about 5 minutes before use. Bring the margarine to room temperature. Mix the dried yeast with the flour. Heat the milk with the sugar, vanilla extract, and salt to 35°C. Stir until the sugar is dissolved. Whisk the egg with the milk mixture. Knead the flour with this mixture into a crumbly dough. Add the sunflower oil and knead the dough until it has a smooth texture and easily separates from the bowl. Depending on the flour’s ability to swell, a little more milk or flour may be needed. Let the dough rise in a warm place for at least 30 minutes, until it has doubled in size. Meanwhile, squeeze 1 lemon and mix the juice with water, sugar, cinnamon, and dark rum to make a marinade. Peel the apples, cut them into eighths, and remove the cores. Immediately add them to the marinade and coat the apple pieces well. Moisten a 41 x 32 cm baking sheet and line it with parchment paper. Roll out the dough to slightly larger than the baking sheet and place it on the baking sheet. Pull the edges up by about 2 cm and pierce the base with a fork. Let it rise for 30 minutes. Sprinkle the base with the grated white bread and arrange the apple pieces on top, like roof tiles. Scatter the roasted almonds and raisins over the apples. Wash and peel the ripe mangoes. Remove the flesh from the pit and cut into pieces about the size of your thumbnail. Mix the sour cream with the sugar, beaten egg, and tapioca flour until smooth. Fold in the mango pieces. Preheat the oven to 200°C (top/bottom heat). For the crumble, combine the flour with the cinnamon powder. Mix the sugar with the margarine and vanilla concentrate until smooth and creamy. Add the flour a tablespoon at a time, stirring constantly, and knead the dough until crumbly. Spread the mango mixture over the apples, smooth it out, and sprinkle the crumble on top. Bake in the preheated oven on the middle rack for about 10 minutes. Reduce the temperature to 170°C and bake for another 35 minutes. Let the cake cool and then let it mature in the refrigerator for at least 4 hours. Divide, garnish, and serve cold as desired.