Urmelis Spekulatius Pudding Crumble Cake with Fruit from the Tray

Ingredients for 1 servings:

• 330 g flour
• ½ pack of baking powder
• 1 pinch of salt
• 130 g sugar
• 130 g butter
• 1 packet of vanilla sugar
• 2 large eggs
• 400 g spiced speculatius
• 1 tsp cocoa powder, optional
• 2 pinches of cinnamon
• 3 tbsp flour
• 150 g butter
• 2 large cans of fruit of your choice (here morello cherries and peaches)
• 2 packets of vanilla pudding powder
• 700 ml milk
• 300 g sour cream
• 80 g sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Delicious use of leftover speculatius

Line a deep baking tray with paper and, if available, place a baking frame around it. For the base, in a bowl, mix the flour with baking powder and salt. In another bowl, cream the butter with the sugars until creamy. Add the eggs one at a time and mix in. Add the flour mixture and knead everything into a dough. Place the dough on the tray, cover with cling film and roll out the dough using a rolling pin. Chill the tray until ready to use. For the crumble, finely crumble the speculatius biscuits in a food processor and knead with cocoa, cinnamon, flour and butter to form crumbles. Chill the tray as well. Drain the fruit well, pat dry and chop as needed. Make a pudding from the milk, custard powder and sugar, remove from the heat, pour into a bowl, stir in the sour cream and let cool slightly while stirring. Preheat the oven to 180°C (top/bottom heat). Remove the baking sheet from the refrigerator, spread the pudding evenly, then top with the fruit, and finally sprinkle the crumble topping on top. Bake on the middle rack for about 50 minutes. After 20 minutes of baking, spray the surface with water, then repeat the process after 10 minutes to make the crumble crispier. Cool on a wire rack, then remove the baking frame and let it cool completely.