John Myers
Crumble Cake with Pudding
The perfect crumble cake with pudding recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 1 cube Yeast
- 250 ml Milk
- 100 g Sugar
- 100 g Butter
- 1 pinch Salt
- 2 Package Pudding powder
- Milk
- Sugar
- 400 g Flour
- 200 g Sugar
- 2 packet Vanilla sugar
- 250 g Butter
- For the yeast dough: Put the flour in a bowl and make a well in the middle with your fingers. Crumble the yeast in there and pour a tablespoon of sugar and a few tablespoons of lukewarm milk over it. Knead everything into a pre-dough and let rise in a warm place for about 15 minutes.
- While the pre-dough goes to prepare the pudding according to the package instructions. The exact quantities and times can also be found on the packaging. Cover the finished pudding with cling film and allow to cool.
- Next, add the rest of the sugar, the rest of the milk and the melted butter to the finished dough. Add a pinch of salt to everything. Now knead the mass well again and let rise again for about 15 minutes in a warm place.
- Then roll out the dough and place on a baking sheet lined with baking paper and let rise again for 15 minutes.
- During this, the crumble should be prepared: Knead 400 grams of flour with 200 grams of sugar, 250g of melted, hot butter and 2 sachets of vanilla sugar until crumbly.
- Finally, distribute the cooled pudding evenly on the yeast dough, sprinkle with crumble and bake for about 30 minutes at 200 degrees top-bottom heat. Good Appetite!
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