Plum jam pudding cake from the tray

Name: Plum jam pudding cake from the tray
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 5 TABLESPOONS + 400 ml milk; 300 g Sugar; 1 package Pudding powder "Vanilla Flavor"; 375 g Butter or margarine; 7-10 Tbsp Salt; 1 package Vanillin sugar; 6 Eggs (size M); 375 g Flour; 1 package Baking Powder; 1 tin(s) (450 g) Plum jam; 50 g flaked almonds; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

5 TABLESPOONS + 400 ml milk
300 g Sugar
1 package Pudding powder "Vanilla Flavor"
375 g Butter or margarine
7-10 Tbsp Salt
1 package Vanillin sugar
6 Eggs (size M)
375 g Flour
1 package Baking Powder
1 tin(s) (450 g) Plum jam
50 g flaked almonds
2 TABLESPOONS Icing sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Stir 5 tablespoons of milk, 50 g sugar and pudding powder until smooth. Bring 400 ml milk to the boil in a saucepan, stir in the pudding powder, bring to the boil again while stirring and simmer for 1 minute on a low heat. Pour into a bowl, place foil directly on the surface. Beat fat, salt, vanilla sugar and 250 g sugar with the whisk of the hand mixer until foamy. Stir in the eggs one by one. Mix flour and baking powder and stir in portions. Pour the dough onto a baking tray lined with baking paper and smooth it down.
2
Stir the pudding again. Spread the pudding and plum puree with a tablespoon in patches on the dough. Sprinkle with almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Remove from the oven, place on a rack and allow to cool. Dust with icing sugar. Whipped cream tastes good with it