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Peach Pudding Crumble Cake

5 from 6 votes
Prep Time 30 minutes
Cook Time 1 hour
Rest Time 2 hours
Total Time 3 hours 30 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 351 kcal

Ingredients
 

For the dough

  • 375 g Flour type 405
  • 50 g Sugar
  • 1 packet Dry yeast
  • 1 packet Bourbon vanilla sugar
  • 150 ml Milk 3.5
  • 75 g Good butter
  • 1 piece Egg size M
  • 1 pinch Sea salt fine

For the filling

  • 1 packet Vanilla pudding
  • 850 2 Dosen Canned peaches
  • 150 g Cream / sour cream 30% fat

For the sprinkles

  • 300 g Flour type 405
  • 150 g Sugar
  • 200 g Good butter soft

Instructions
 

For the dough

  • Work all ingredients into a smooth dough. Let the dough rest in a warm place for at least 1-2 hours until it has doubled.

For the filling

  • Drain the peaches well in a kitchen sieve.
  • Cook the pudding as instructed and allow to cool. Once the pudding has cooled, stir in the sour cream well with a whisk.

For the sprinkles

  • Mix the flour with the sugar. Pour the butter in flakes over it and use the dough hook of the hand mixer to make sprinkles.
  • Completion
  • Roll out the dough on a parchment-lined baking sheet.
  • Apply the pudding and sour cream mixture to the dough and sprinkle the peaches over it. Finally, distribute the sprinkles evenly on top.
  • Bake in a preheated oven at 200 degrees top / bottom heat for 50-60 minutes. The baking time can vary depending on the oven.

Nutrition

Serving: 100gCalories: 351kcalCarbohydrates: 58.6gProtein: 1.9gFat: 11.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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