John Myers
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Custard Poppy Seed Crumble Cake
The perfect custard poppy seed crumble cake recipe with a picture and simple step-by-step instructions.
For the dough
- 125 g Sugar
- 125 gr Butter
- 3 Pc. Eggs
- 100 g Cornstarch
- 100 g Spelled flour
- 1 tbsp Vanilla sugar
- 2 teaspoon Baking powder
- 2 tbsp Milk
For the filling
- 500 ml Milk
- 50 g Sugar
- 1 packet Vanilla pudding powder and a poppy seed baking 250 gr.
For the sprinkles
- 20 g Sugar
- 40 g Butter
- 60 g Spelled flour
For the filling
- Cook the pudding according to the package instructions.
For the dough
- Grease a baking sheet well.
- Mix the flour, cornstarch and baking powder.
- Heat the butter slightly and gradually mix everything in a kneading machine.
- First flour, then butter, eggs, sugar and milk. If the dough is too firm, add a little more milk.
- Spread the dough on the greased baking sheet and bake in the preheated oven at 150-175C, depending on the oven, for about 10 minutes.
For the filling
- Spread the pudding on the baked cake base. Spread the poppy seed bakery on top of the pudding.
The sprinkles
- From the ingredients, crumble and work into crumble, spread over the cake.
- Bake at 150-175C fan oven on the middle rack for about 20-30 minutes.
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