Blueberry pudding cake

Name: Blueberry pudding cake
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 200 g Sugar; 200 g Butter; 300 g Flour; 1 Vanilla pod; 500 ml Milk; 1 package Custard Powder ''Vanilla Flavor; 2 TABLESPOONS Blueberry fruit spread; 250 g Blueberries; 20 g Icing sugar; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

200 g Sugar
200 g Butter
300 g Flour
1 Vanilla pod
500 ml Milk
1 package Custard Powder ''Vanilla Flavor
2 TABLESPOONS Blueberry fruit spread
250 g Blueberries
20 g Icing sugar
7-10 Tbsp Grease

Directions

1
Knead 100 g sugar, butter and flour in a bowl with the dough hooks of the hand mixer to a shortcrust pastry. Form the dough into a ball and chill for about 30 minutes. Grease a springform pan (26 cm Ø). Roll out the dough (approx. 30 cm Ø), put it into the springform pan and press the rim. Prick the base several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes, remove and let cool down
2
For the pudding, cut the vanilla pod in half lengthwise and scrape out the pulp. Mix 3 tablespoons of milk with the pudding powder. Bring the vanilla pod, pulp and 100 g sugar to the boil with the remaining milk. Remove the vanilla pod. Stir in the pudding powder and simmer for about 1 minute, remove from the heat and allow to cool
3
Spread the cooled shortcrust pastry with the fruit spread and pour vanilla pudding over it. Wash the blueberries, dab dry and spread on the pudding. Chill the cake for about 4 hours. Dust with icing sugar before serving
4
Waiting time approx. 5 hours