John Myers
Contents
show
Crumble Cake with Custard Filling
The perfect crumble cake with custard filling recipe with a picture and simple step-by-step instructions.
For the cake batter
- 250 g Quark lean
- 2 cups Sugar
- 1 Egg
- 250 g Baked margarine
- 1 packet Vanilla sugar
- 1 packet Baking powder
- 1 pinch Salt
- 4 cups Sifted flour
For the pudding mixture
- 1 liter Milk
- 2 tablespoon Sugar
- 3 packet Custard powder
For the sprinkles
- 120 g Baked margarine
- 200 g Flour
- 120 Sugar
- Maybe some powdered sugar is also possible without it
- It is best to pre-cook the pudding one evening or several hours before baking. Cook the custard according to the instructions on the packet. The 3 pudding bags make it really cut-resistant. The pudding must have cooled down properly, otherwise the base will soak through in no time.
- Now work the above ingredients into a dough. Grease the baking sheet and preheat the oven to 160 degrees top and bottom heat.
- Work the sugar, flour and baking margarine into crumble with your hands.
- Lay out 3 / 4 of the dough on the baking sheet, roughly distribute the pudding on it … it runs evenly during baking. Put a thin layer of the remaining dough on the pudding and sprinkle with the crumble. Now the cake for about 50 – 60 min Bake golden yellow. If you want, you can sprinkle the cake with powdered sugar after it has cooled down. My grandmother was happy to do that when the cake got a little too dark,
- I don’t know exactly whether this is an old recipe, at least I haven’t found it in other cookbooks. Most of the time they talk about yeast dough or oil quark dough. It tastes so delicious to us … Bon appetit
Facebook Comments