Pudding Cake

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 14
  • 125 g Butter or margarine
  • 105 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 1 package Chocolate Flavoured Pudding Powder
  • 125 g Flour
  • 1 heaped Tsp baking powder
  • 3 TABLESPOONS Rum
  • 120 g Chocolate sprinkles, coated
  • 400 ml Milk
  • 1 package Cream pudding, "milk-caramel flavour"
  • 50 g Dark chocolate coating
  • 18 soft caramel sweets ( (3/4 package, approx. 230 g)
  • 300 g Whipped cream
  • 1 package Cream stabiliser
  • 7-10 Tbsp Fat and breadcrumbs
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Cream fat, 100 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix chocolate pudding powder, flour and baking powder and stir into the fat egg mixture together with the rum and 100 g chocolate crumbles. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Let the base in the tin cool down on a cake rack. For the caramel cream, briefly bring milk to the boil in a saucepan and remove from the heat. Stir the cream pudding powder all at once into the hot milk and let it stand for about 3 minutes. Then stir well again and place 1 piece of cling film directly on the pudding. Let it cool down. Coarsely chop the chocolate coating and melt it on a hot water bath. Remove the sponge base from the mould and pour the couverture in strips over the base using a spoon. Dice 18 cream toffees. Whip the cream, 1 teaspoon of sugar and cream setting agent until stiff. Stir the caramel pudding well, add half of the cream and stir until creamy. Fold in the remaining cream and 2/3 of the toffee cubes. Spread the caramel cream loosely on the base. Sprinkle with the remaining toffee cubes and chocolate crumbles and place in a cool place until serving (do not put the cream on the base more than 1 hour before serving, as the toffee cubes dissolve in the cream)

  2. 2

    On 16 pieces:

  3. 3

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
330 kcal
CARBS
36 g
FATS
18 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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