Pudding cake from the tray

Name: Pudding cake from the tray
Cook time: 30 min
Total time: 30 min
Yield: 24
Ingredients: 450 ml Milk; 50 g + 250 g sugar; 1 package Pudding powder "Vanilla"; 375 g soft butter/margarine; 1 package Vanillin sugar; 7-10 Tbsp Salt; 6 Eggs (Gr. M); 375 g Flour; 1 package Baking Powder; 1 jar (450 g) Plum jam; 5 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 24

450 ml Milk
50 g + 250 g sugar
1 package Pudding powder "Vanilla"
375 g soft butter/margarine
1 package Vanillin sugar
7-10 Tbsp Salt
6 Eggs (Gr. M)
375 g Flour
1 package Baking Powder
1 jar (450 g) Plum jam
5 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Cling film

Directions

1
Line a baking tray (approx. 35 x 40 cm) with baking paper. Mix 5 tbsp. milk, 50 g sugar and pudding powder. Boil up the rest of the milk. Stir in pudding powder and simmer for about 1 minute while stirring. Pour into a bowl. Place cling film directly on top of the pudding to prevent skin forming. Cool down
2
Cream fat, 250 g sugar, vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour and baking powder, stir in portions briefly. Spread on a baking tray
3
Mix the pudding with a whisk until smooth. Spread the pudding and plum jam in blobs on the dough with a tablespoon. Sprinkle with almonds. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 30 minutes. Let them cool down. Dust with icing sugar