Pudding crumb cake

Ingredients for 1 servings:

• 150 g spelt flour
• 200 g wheat flour
• 50 g hazelnuts, ground
• 150 g butter, mildly soured
• 50 g sugar
• 1 tbsp, heaped vanilla sugar
• 1 pinch of salt
• 300 g wheat flour
• 200 g hazelnuts, ground
• 200 g butter, mildly soured
• 200 g sugar
• 1 pinch of salt
• 300 ml whole milk
• 2 packets of vanilla pudding powder
• 2 egg yolks
• 200 ml egg liqueur
• 100 ml sour cream
• 1 pinch(s) white pepper, finely ground
• 500 ml whole milk
• 2 packs of chocolate pudding powder
• 1 tbsp, heaped vanilla sugar
• 100 ml sour cream
• Grease for the tray
• 200 g wholemeal butter biscuits
• 100 g dark chocolate drops (chocolate pearls) for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 30 minutes

with vanilla egg liqueur and chocolate pudding cream, baked on a small baking tray (30 x 40 cm), makes about 12 pieces

Mix the dry ingredients for the base in a bowl, knead with the room-temperature butter to form a smooth shortcrust pastry, and shape into a ball. Wrap in cling film and let rest in a cool place for about 40 minutes. Prepare the crumble dough in the same way. Grease a baking sheet. For the vanilla cream, prepare a pudding according to the package instructions using 300 ml of milk and the two sachets of pudding powder. Use a stand mixer, as the cream will be very thick at first due to the small amount of milk. Once the pudding has cooled slightly, stir in the advocaat, egg yolks, sour cream, and a pinch of pepper until the cream is smooth. Cover this with cling film and set aside. For the chocolate cream, prepare a pudding according to the package instructions using the corresponding ingredients, including the sour cream, and cover with film to prevent an unwanted skin from forming. Now press the shortcrust pastry onto the evenly greased baking sheet and flatten it with a rolling pin or a glass. Spread the chocolate cream evenly over the dough using a spatula and smooth it down. Layer the butter cookies on top and spread the vanilla cream over the cookies. As a final layer, crumble the crumble dough over the top. Place the baking sheet in the oven preheated to 180°C (top/bottom heat). Bake the cake for approx. 40-45 minutes. Finally, sprinkle the chocolate pearls on the still-hot cake. Once cooled, the cake is ready to serve. Serve with freshly whipped cream and a scoop of ice cream.