This is the ultimate nostalgic comfort food! A Vanilla Pudding Crumble Cake that’s quick to make is a classic for a reason. The secret to the 15-minute prep time is using a quick, no-yeast shortcrust base and a prepared custard or pudding powder. The combination of the creamy, soft pudding and the buttery, crispy crumbles is simply perfect. Here is the recipe for the quick, simple, and perfect Vanilla Pudding Crumble Cake: 🍮
Vanilla Pudding Crumble Cake (15 Minutes Preparation) This cake uses a quick shortcrust pastry that serves as both the base and the crumble topping. 📋
Ingredients Amount Ingredient Notes For the crumble topping: 350 g all-purpose flour (type 405 or 550) 175 g sugar 1 packet vanilla sugar 1 tsp baking powder 175 g butter Very cold, in small pieces 1 egg For the pudding filling: 2 packets vanilla pudding powder (cookable, not instant) 750 ml milk 4 tbsp sugar Adjust amount as needed Taste🔪
Preparation (15 minutes prep time) 1. Prepare the crumble topping (5 minutes) Mix: Put flour, sugar, vanilla sugar, and baking powder in a large bowl. Briefly mix the dry ingredients. Rub in: Add the cold butter in pieces and the egg. Quickly rub everything in with your hands (or with the dough hook of a hand mixer) until a coarse, crumbly mixture forms. Divide: Take about two-thirds of the crumble mixture – this will be the base. Save the rest for the crumble topping. 2. Cook the pudding (5 minutes) Preparation: Mix the pudding powder with 4 tablespoons of sugar and about 6 tablespoons of milk until smooth. Cook: Bring the remaining milk to a boil.
Remove the pot from the heat, quickly stir in the prepared pudding mixture, and bring the pudding to a boil again, stirring constantly, for at least 1 minute. Cool: Remove the pudding from the heat. (It doesn’t need to be completely cold, as it goes directly onto the dough.) 3. Layering and Baking (5 minutes) Preparation: Preheat the oven to 180°C (350°F). Grease and lightly flour a 26 cm (10-inch) springform pan or loaf pan (or use baking paper). Base: Press two-thirds of the streusel mixture evenly into the pan to create a firm base and a small rim. Filling:
Carefully pour the still-warm pudding over the streusel base and spread it evenly. Streusel: Sprinkle the remaining one-third of the streusel evenly over the pudding filling. Baking: Bake the cake in the preheated oven for approximately 45–55 minutes, or until the streusel is golden brown. Be sure to let the cake cool completely (preferably in the refrigerator) so the pudding sets before slicing. Would you like a variation of this filling, for example with quark or fruit?
