John Myers
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Custard Cake with Sprinkles
The perfect custard cake with sprinkles recipe with a picture and simple step-by-step instructions.
filling
- 1 liter Milk
- 2 packet Bourbon custard powder
- 1 piece Vanilla pod (pulp only)
- 4 tbsp Sugar
Yeast dough
- 30 g Yeast fresh
- 200 ml Milk lukewarm
- 75 g Butter
- 75 g Sugar
- 1 piece Egg
- 500 g Flour
- 0,5 teaspoon Sea salt fine
Sprinkles
- 500 g Flour
- 250 g Sugar
- 250 g Butter
- 1st filling: cook a vanilla puding from the ingredients and let it cool.
- Yeast dough: sift the flour, sugar and salt into a bowl. Warm the milk slightly, dissolve the butter and yeast in it.
- Add the milk mixture and the egg to the flour and knead a smooth dough. Cover the dough and let it rise for 3 hours at room temperature.
- Sprinkles: Process all ingredients into sprinkles.
- Knead the yeast dough again vigorously and roll out on a greased baking sheet.
- Spread the cooled vanilla pudding evenly on top. Spread the sprinkles over the vanilla pudding.
- Bake the cake in the electric oven (top / bottom heat), 175 degrees, 2 runners from below for about 55 minutes. We like the bottom dark, if you like it light, you should bake a little shorter.
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