Description
Luftiger Rührteig trifft auf zarten Vanillepudding, bedeckt von goldenen, knusprigen Streuseln. Jeder Biss vereint cremige Füllung, buttrige Kruste und süße, aromatische Vanillenoten – ein unwiderstehlicher Genuss.
Ingredients
Scale
- 220 g weiche Butter (for the batter)
- 180 g Zucker (for the batter)
- 4 Eier
- 250 g Mehl (for the batter)
- 1 TL Backpulver
- 1 Prise Salz
- 2 Tüten Vanillepuddingpulver
- Zucker und Milch as required for preparing the pudding, according to the package instructions
- 180 g Zucker (for the streusel)
- 180 g kalte Butter (for the streusel)
- 250 g Mehl (for the streusel)
Instructions
- Begin by preparing the vanilla pudding. Follow the instructions on the two packets of vanilla pudding powder, using the specified amount of milk and sugar as stated on the packaging. Cook the pudding as directed, stirring constantly to avoid lumps. Once thickened, transfer the pudding to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely for several hours or overnight. Before using, briefly whisk the cooled pudding until smooth and creamy.
- Next, prepare the streusel topping. In a large mixing bowl, combine 180 grams of cold butter, 180 grams of sugar, and 250 grams of flour. Use your hands or a pastry cutter to rub the ingredients together until crumbly streusel pieces form. Be careful not to overmix; you want the mixture to form coarse crumbs, not a dough. Place the finished streusel in the refrigerator and chill overnight or for at least a few hours. Chilling helps the streusel retain its shape while baking.
- To make the batter, preheat your oven to 170°C (top and bottom heat). In a large bowl, beat 220 grams of soft butter and 180 grams of sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. In a separate bowl, mix together 250 grams of flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, mixing just until a smooth, homogenous batter forms.
- Line a baking sheet (approximately 30 x 40 cm) with parchment paper or grease it lightly. Evenly spread the batter over the prepared baking sheet, using a spatula to smooth the surface.
- Once the batter is evenly distributed, take the cooled and whisked vanilla pudding and spoon or spread it gently over the entire surface of the batter. Use a spatula or the back of a spoon to create an even layer of pudding.
- Remove the chilled streusel from the refrigerator. Sprinkle the streusel evenly over the pudding layer, ensuring that the surface is well covered with crumbly pieces.
- Bake the cake in the preheated oven at 170°C (top and bottom heat) for about 45 minutes. The streusel should turn a light golden brown and the cake should be cooked through. Baking times may vary depending on your oven, so check for doneness by inserting a toothpick into the cake layer — it should come out clean.
- Remove the cake from the oven and allow it to cool completely on the baking sheet. Once cooled, cut into squares and serve. The cake is best enjoyed fresh but can be stored covered at room temperature for a couple of days.
Notes
For the best results, prepare the pudding and the streusel the night before you plan to bake the cake, allowing both to chill thoroughly. This helps the streusel maintain its crumbly texture and the pudding to set properly for easier spreading. You can customize the cake by adding a layer of fresh or canned fruit (such as plums, cherries, or apples) between the batter and pudding for added flavor. Serve the cake with a dusting of powdered sugar or a dollop of whipped cream for an extra treat.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
