Apricot crumble cake with pudding cream, chocolate drops and coconut

Ingredients

Directions

1. 1

   Stir the pudding powder, 75 g sugar and 150 ml milk until smooth. Bring 650 ml of milk to the boil in a saucepan and remove from the heat. Stir in the pudding powder. Let simmer for about 1 minute while stirring. Pour into a bowl, cover pudding directly with foil. After about 15 minutes, chill for about 2 hours.

2. 2

   For the crumbles, put flour, grated coconut, 150 g sugar, vanillin sugar, salt and butter in flakes into a mixing bowl and knead with the dough hooks of the hand mixer. Then work into crumbles with your hands. Put half of the crumbles into a greased springform pan (26 cm Ø), press them to a smooth base and chill. Put the rest of the crumbles in a cold place. Drain the apricots in a sieve. Fold chocolate drops under the almost cooled down pudding. Pour the pudding cream on the base and smooth it down. Cover with apricot halves and spread the remaining crumbles on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 45-55 minutes. Cover if necessary after approx. 35 minutes. Take out and let cool down.

3. 3

   Fold chocolate drops under the almost cooled down pudding. Pour the pudding cream on the base and smooth it down. Cover with apricot halves and spread the remaining crumbles on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 45-55 minutes. Cover if necessary after approx. 35 minutes. Take out and let cool down. Dust with icing sugar. Whipped cream tastes good with it

4. 4

   3 hours waiting time