Vanilla crumble cake
easy
60 mins
60 mins
Ingredients
- 1/8 l Milk
- 250 g Flour
- 1/2 cube (20 g) Yeast
- 90 g Sugar
- 25 g Butter or margarine
- 1 pinch Salt
- 1 Egg
- 7-10 Tbsp Flour
- 1 package Fine Bourbon Vanilla Pudding Powder
- 2 TABLESPOONS Sugar
- 1/2 l Milk
- 125 Butter or margarine
- 175 g Flour
- 1 package Vanillin sugar
- 125 g Sugar
- 7-10 Tbsp Grease
- 7-10 Tbsp Icing sugar
Directions
- 1
Warm up the milk. Sift the flour into a bowl, make a depression in the middle, crumble the yeast into it and add 1 teaspoon of sugar. Add some milk and mix in the hollow to a pre-dough. Pour the rest of the sugar, fat flakes and salt onto the flour rim. Cover and leave to rise in a warm place for about 15 minutes. Work through with the dough hooks of the hand mixer, adding the egg and gradually the remaining milk. Cover and leave to rise for another 20 minutes. In the meantime, mix pudding powder with 2 heaped tablespoons of sugar and 6 tablespoons of cold milk. Bring the rest of the milk to the boil, stir in the pudding powder, bring to the boil again briefly. Set the pot aside and let it cool down a little. For the crumbles, melt the fat, mix flour, vanillin sugar and sugar. Add the liquid fat and work into crumbles with the dough hooks of the hand mixer. Knead the leavened dough with your hands and roll out on a lightly floured work surface. Grease a pie or springform pan (26 cm Ø) and line with the dough. Press the rim lightly. Spread the pudding on the dough, spread crumbles on top. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 40 minutes. Allow to cool, dust with icing sugar. Results in approx. 12 pieces
- 2
Preparation time approx. 60 minutes
- 3
Form: Pillivuyt
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