Blueberry pudding cake
very easy
45 mins
45 mins
Ingredients
- 1 pack of (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
- 1 package Pudding powder "Vanilla Flavor"
- 40 g Sugar
- 250 ml Milk
- 150 g Whipped cream
- 100 g frozen blueberries
- 3 TABLESPOONS crushed almonds
- 70 g Cantuccini
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Cling film
- baking paper
- 7-10 Tbsp Dried peas
Directions
- 1
Take the puff pastry out of the fridge about 10 minutes before processing. Mix pudding powder and sugar. Stir with 6 tablespoons of milk until smooth. Bring the remaining milk and whipped cream to the boil, stir in the pudding powder.
- 2
Cook for about 1 minute. Remove from the heat, pour into a bowl and cover with foil directly on the surface. Let it cool down.
- 3
Unroll the puff pastry, roll out a little wider and cut out a circle (approx. 25 cm Ø). Line a springform pan (20 cm Ø) with it, pressing down the edge. Cover dough with baking paper and fill in dried peas.
- 4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Remove baking paper and dry peas and bake for another 5 minutes at the same temperature.
- 5
Remove, allow to cool for about 10 minutes, remove from the mould and allow to cool.
- 6
Let the blueberries thaw a little. Sprinkle the almonds over the cake base. Pour the pudding into the mould and spread the blueberries on top. Crumble the cantuccini and sprinkle over it. Dust with icing sugar.
Nutrition Facts
280 kcal
27 g
17 g
5 g
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