Best Raspberry Cake with Pudding and Sprinkles

Summary

Ingredients

For the sprinkles:

• 500g flour
• 180 g butter
• 150 grams sugar
• 2 teaspoons baking soda
• 2 medium egg (s)
• 0.5 teaspoon ½ vanilla powder

For the filling:

• 800 ml milk
• 2 packs custard powder
• 4 tablespoon sugar
• 0.5 teaspoon ½ vanilla powder
• 300 g raspberries, frozen
• raspberry jam

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Instructions

1. Knead the flour, butter, sugar, baking powder, eggs and ground vanilla together to make crumbles. Line a 26 or 28 cm springform pan with baking paper and shape 2/3 of the dough into a base and an edge approx. 3 - 4 cm high.
2. Preheat the oven to 180 ° C lower / upper heat.
3. For the filling, prepare the vanilla pudding according to the instructions on the packet. Use milk, custard powder, sugar and ground vanilla.
4. Brush the base generously with raspberry jam and spread the pudding on top.
5. Pour the frozen raspberries on top and cover with the remaining crumble dough.
6. Bake the cake for about 45 minutes and then let it cool down in the tin.