Cream crumble cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Roast the almonds in a pan without fat and take them out. Melt 375 g butter at low heat. Mix 475 g flour, 250 g sugar, roasted almonds and 1 packet of vanillin sugar in a bowl. Add the liquid butter and knead into thick crumbles using the dough hooks of the hand mixer. Sprinkle 25 g flour on top and shake again. Stir 150 ml milk and pudding powder until smooth.

2. 2

   Bring 600 ml milk and 100 g sugar to the boil, remove from heat and stir in the pudding powder. Put back on the stove and cook for at least 1 minute while stirring. Cover the vanilla pudding with cling film and let it cool down. Cream 250 g soft butter, 250 g sugar, 1 packet vanilla sugar, lemon zest and salt with the whisk of the hand mixer. Stir in 4 eggs one after the other, alternating with the cornflour. Mix 250 g flour and baking powder and stir in briefly. Pour the sponge mixture into a greased, flour-dusted fat pan (32 x 37 cm) and smooth it down. Spread the jam on top with a tablespoon. Mix sour cream and 3 eggs with the whisk of the hand mixer. Then gradually mix with the lukewarm pudding. Spread the pudding cream glaze on the jam. Sprinkle with crumbles.

3. 3

   Spread the jam on top with a tablespoon. Mix sour cream and 3 eggs with the whisk of the hand mixer. Then gradually mix with the lukewarm pudding. Spread the pudding cream glaze on the jam. Sprinkle with crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Let the cake cool down in the fat pan, cut into pieces and numb with icing sugar. Whipped cream tastes half stiff

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
460 kcal

CARBS
54 g

FATS
24 g

PROTEINS
6 g