John Myers
Contents
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Ingredients
Batter and sprinkles
- 600 g Spelt flour 630
- 400 g Butter at room temperature
- 250 g Sugar fine
filling
- 800 ml Milk
- 4 tbsp Food starch
- 1 Vanilla pods (pulp only)
- 4 tbsp Agave syrup
Instructions
- For the dough, mix room temperature butter with sugar and flour.
- Bring 2,700 ml milk to a boil. Mix the rest of the milk with the cornstarch, agave syrup and vanilla pulp. Pour into the hot milk and bring to the boil.
- Spread half of the dough on a greased tray or on a tray lined with moist greaseproof paper. That way, the sheet always stays clean.
- Spread the pudding filling on the dough.
- Make crumbles out of the remaining dough and spread over the entire sheet cake.
- Bake in the fan oven and 190 ° C for about 26-28 minutes.
- Sprinkle the cooled cake with powdered sugar and cut into diamonds.
Nutrition
Serving: 100gCalories: 304kcalCarbohydrates: 27.4gProtein: 1.9gFat: 21g
