Yeast crumble cake according to my grandmother's recipe

Ingredients for 1 servings:

• 500 g flour
• 1 egg(s)
• 80 g butter
• 20 g lard
• 60 g sugar
• 1 pinch of salt
• 1 cube of yeast
• 250 ml milk
• 450 g flour
• 275 g butter
• 225 g sugar
• 1 packet of vanilla sugar or lemon
• 2 tbsp apricot jam
• powdered sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

Dissolve the yeast in a cup with warm milk and a pinch of sugar and let it rise. Put the flour in a bowl and make a well in the center with a wooden spoon. Add the egg, sugar, butter, lard, the remaining warm milk and the risen yeast to the well. Sprinkle the salt around the edge of the flour. Mix the ingredients from the center outwards until you have a smooth dough, adding a little more milk if necessary and beating with a wooden spoon until you have a very smooth and supple dough. Let the dough rise in a warm place until it has doubled in size. Grease a baking tray, place the dough on it, roll it out and let it rise for about 20 minutes. Preheat the oven to 175°C (top/bottom heat). For the crumble, put all the ingredients in a bowl and use a dough hook to crumble it into crumbles. Brush the yeast dough with jam or a little warm milk and spread the crumble evenly over the dough. Place the baking sheet in the oven on the middle rack and bake for about 20-25 minutes. The crumble cake tastes best freshly baked. The next day, I briefly microwave it or bake it in the oven. Sprinkle with powdered sugar and the cake is done. How to make the perfect crumble: For coarse crumble, add the cold butter in pieces to the flour and sugar and mix with the dough hook. If you prefer fine crumble, use melted butter for the crumble and mix it with a hand mixer. In either case, don’t overmix the batter, or the crumble will become hard. Crumble the batter with your hands and spread it on the cake. If you like your crumble cake extra crispy, simply brush the crumble with cold water during baking. Crumble cake made from yeast dough freezes well. Simply thaw, then place the crumble cake in the oven at 150 degrees Celsius for about 10 minutes and bake.