Apple crumb cake

Ingredients

• 250 g of wheat flour (type 405)
• TL. baking powder
• 125 grams of sugar
• A packet of vanilla sugar
• Lemon zest (finely grated zest of a fresh lemon)
• butter, Backöl / vanilla flavour (a few drops)
• 125 g of butter or margarine
• 1.5 kg of tart apples
• 75 grams of sugar
• lemon juice (fresh lemon juice)
• butter, Backöl/vanilla (a few drops)
• 125 g of grapes (optional)
• 75 g of butter
• 125 g of flour
• 60 g of sugar
• Cake batter, vanilla sugar
• Spices, cinnamon

First, the apples are peeled, cut into small pieces, and then sprinkled with lemon juice.

Next, the apples, along with the caramel and cooking oil, should be steamed for approximately 10 to 15 minutes (the apple pieces should still be recognizable).

Next, you need to prepare a shortcrust pastry using the ingredients (dough):

Next, mix the flour with the baking powder and pour the mixture onto the work surface.

Inside a cavity in the center of the flour mixture, add caramelized sugar, vanilla sugar, lemon zest, cooking oil, and an egg.

Divide the margarine/butter into small pieces and place them along the edge of the flour.

First, combine the egg and caramel, then gradually add the flour and margarine/butter, mixing well at each stage.

Next, mix everything together by hand and continue to knead until a smooth dough is formed.

Arrange the stems on the bottom of a green springform pan, and leave the rest on the edge.

For the crumble, combine all the ingredients in a mixing bowl and mix until the flour is well incorporated and small clumps form.

Next, place the poached apples in the springform pan (you can also mix the grapes and apples together beforehand, if you wish), and distribute them evenly.

If necessary, gently press down on the top of the dough with a spatula to bring it closer to the edge, making sure it doesn’t extend beyond the level of the apple puree.

Finally, spread the crumble topping evenly over the top (the smaller the pieces, the better!).