For the birthday…


Apple crumble cake


preparation time:

ca. 30 minutes of preparation + ca. 60 minutes in the oven





 for the dough:
125 g butter
125 g sugar
250 g spelt flour
(1 tsp. grated peel of an organic lemon – note: trigger)
2 Egg(yolk)s
1 sachet vanilla sugar
2 tsp. baking powder

1/2 tsp. cardamom, 1/2 tsp. cinnamon if you can tolerate those

coconut flakes for not-sticking

for the filling:
1/2 sachet vanilla pudding powder
250 ml milk
30 g sugar
1 egg
ca. 300 – 400 g/3-4 apples

 for the crumble topping:
200 g spelt flour
100 g sugar
125 g butter
1 sachet vanilla sugar

a pinch of cardamom and cinnamon if you can tolerate those



Melt or stir the butter until it’s smooth, add vanilla sugar, sugar, spices (and lemon peel). Add one egg at a time and finally stir again thoroughly. Mix flour and baking powder and add to the rest. Coat a springform baking pan with butter and coconut flakes. Pour in the dough.

Filling: Mix pudding powder, milk, sugar and egg yolk, stir. Boil it up. Whisk the egg white until it’s stiff and carefully add to the rest of the filling, leave it to cool down. Peel the apples and chop them into dices.

Crumble topping: Mix all ingredients for the crumble topping with your hands. Pour the pudding mix on top of the dough in the springform baking pan. On top of that go the apples. Finally scatter the crumbles on top. Bake at 165 °C in the lower part of the oven for about 60 minutes. Remove from the springform baking pan and leave it to cool down. If you are as impatient as I am your plate will look like this though 😉





Self-made whipped cream is great to crumble cake. Whisk a cup of cream until it’s stiff. If you need to you can add sugar to that.


(Found similarly on




(c) The Histamine Pirate