Crumble cake with pudding

Ingredients for 1 servings:

• 250 g flour
• 120 g butter, very soft
• 1 pinch of salt
• 1 packet of vanilla sugar
• 75 g sugar
• 1 egg(s)
• 2 packets of vanilla pudding powder
• 500 ml milk
• 6 tbsp sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 300 g flour
• 200 g butter, cold
• 100 g sugar
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

First, make the dough. All of the ingredients can be put into the bowl at once and kneaded vigorously (this also works with a food processor, of course). Cover the bowl tightly and chill for 30 minutes. In the meantime, prepare the pudding as usual, but with only half the milk (500 ml), and let it cool. Beat the egg into the (slightly) cooled pudding. Lightly knead the shortcrust pastry again and press it into a prepared springform pan. Pour the pudding mixture on top and smooth it down. Make a crumble dough from the ingredients for the crumble (this is best done with your hands as you get a better feel for when the crumble is just right). Sprinkle the crumble mixture over the pudding mixture. Place the cake on the middle rack of the preheated oven and bake for a good 40 minutes at 180°C (top/bottom heat) or 165°C (fan oven). Please note that every oven is different. For me, a good 35 minutes is always enough; by then the crumble is browned and the cake is done. Please let the cake cool completely before cutting it. Tips: You can also refine the crumble with cinnamon or add cornflakes to make it crispier. Strawberry or chocolate pudding is also delicious instead of vanilla pudding! It also tastes great with spelt flour. The crumble cake keeps fresh for several days and is quick to prepare, as the shortcrust pastry doesn’t necessarily need to rest for 30 minutes.