Filled crumble cake with nuts, applesauce and pudding
Ingredients
Shortcrust pastry
- 150 g margarine
- 100 g sugar
- 1 p. Vanilla sugar
- 150 g flour
- 50 g cornstarch
- 1 tsp baking powder
- 100 g ground hazelnuts
Sponge cake
- 4 eggs
- 125 g sugar
- 125 g flour
- 25 g cornflour
- 1 tsp baking powder
Filling
- 1 p. Vanilla pudding powder
- 500 ml milk
- 50 g sugar
- 1 glass applesauce, 720 g glass
Crumble dough
- 200 g flour
- 150 g sugar
- 100 g hazelnuts, ground
- 150 g butter
Utensils
- bowl
- hand mixer
- square cake tin
- pot
- bowl
- whisk
- spoon
Instructions
Knead the shortcrust pastry
- Mix the margarine, sugar and vanilla sugar together in a bowl.
- Add the flour, cornflour, baking powder and ground hazelnuts.
- Knead everything to form a soft dough.
- Put the shortcrust pastry in a square baking tin lined with baking paper.
- Bake the base in a preheated oven at 180 degrees for approx. 10-12 minutes.
Stir the sponge cake
- Beat the eggs with the sugar until fluffy and light.
- Add the flour, cornstarch and baking powder.
- Mix everything together to form a smooth sponge cake .
- Spread the biscuit dough on the pre-baked shortcrust pastry.
- Bake for a further 12 minutes at 180 degrees.
Prepare the filling
- Mix the vanilla pudding powder with a little milk and sugar in a small bowl.
- Bring the remaining milk to the boil in a saucepan .
- Stir in the mixed vanilla pudding powder and let it thicken.
- Spread the vanilla pudding and apple sauce alternately in blobs onto the baked sponge cake base.
Knead the crumble dough
- But Knead the ter, sugar, flour and ground hazelnuts in a mixing bowl to form a crumble dough.
- Sprinkle the crumble dough over the custard and applesauce layer.
- Bake the crumble cake for a further 20 minutes.
