Czech Cream Crumble Cake with Pudding
Crumble, streusel or sprinkle topping? All these names describe a crumbly, clumpy mixture of butter, sugar and flour that is scattered over baked goods before baking. Every baker has their own crumble recipe and their own ratio of butter, sugar and flour. Even so, it is worth following a few tried-and-tested tips.
Prep: 20 min
Cook: 40 min
Servings: 1
Method
01.
Preheat the oven to 160 °C.
02.
Grease a suitable baking dish with fat and dust it with coarse flour, or with breadcrumbs or coconut.
03.
Make a crumble (streusel) from the flour, sugar, egg, baking powder and melted butter.
04.
Cook a thick pudding from the milk, pudding mix and sugar.
05.
Sprinkle 2/3 of the crumble into the baking dish and layer it with fruit or compote. You can use peach compote and stir its juice into the pudding. Blueberries or strawberries are also excellent (with strawberry pudding).
06.
Pour the pudding over the fruit and sprinkle with the remaining crumble.
07.
Bake at approximately 160 °C (depending on your oven) and after 10 minutes pour over the cream and let it finish baking.
08.
After baking, leave the cake to cool so that the pudding sets well. The dessert smells wonderfully of vanilla and cream.
