Träubles cake

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 65 g sugar
• 1 pinch of salt
• 1 egg(s)
• Fat for the mold
• Hazelnuts, ground, flour or breadcrumbs, for sprinkling
• 1 packet of vanilla pudding powder
• 500 ml milk
• 750 g currants, rhubarb, gooseberries or other sour fruit
• 4 eggs
• 250 g sugar
• 7 tbsp, heaped hazelnuts, ground
• 200 ml cream

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

with vanilla pudding topping

Make a shortcrust pastry from the dough ingredients and chill in the refrigerator. Make a pudding from 500 ml of milk and the pudding mix, as directed on the package (but without the sugar), and set aside. Grease a springform pan and sprinkle with ground hazelnuts, flour, or breadcrumbs, if desired, or line the bottom with baking paper. Roll out the shortcrust pastry and place it in the springform pan, leaving a high edge. Prick the pastry several times with a fork to allow the air to escape. For the filling, beat the eggs with the sugar until frothy. Add the hazelnuts, cream, and the prepared vanilla pudding. Fold in the Träuble (or other tart fruit, if desired). Pour the mixture into the springform pan. Bake the cake at 160°C (fan oven) for 1.5 hours. Note: I don’t know where this recipe originally came from. I got it from my grandmother, and it has always been my favorite cake and probably always will be. Dear Grandma, I always think of you when I eat the cake.