Blob Cake

Summary

Prep Time	1 hr 30 mins
Cook Time	47 mins
Total Time	2 hrs 17 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For covering:

1 bag / s vanilla pudding powder
500 ml milk
50 grams sugar
1 glass applesauce, 600 - 700 g

For the sprinkles:

150 g butter, soft
150 grams sugar
100 g hazelnuts, round and roasted
200 g flour

For the shortcrust pastry:

For the sponge dough:

Instructions

First roast the 200 g nuts in a pan until they start to smell and then let them cool down.
Prepare the pudding according to the instructions on the packet, cover with cling film and let it cool down as well.
For the nut crumbles, stir together the butter and sugar, stir in the nuts, knead in the flour and process into crumble. Chill the streusel.
For the shortcrust pastry, mix the butter, sugar, vanilla sugar and salt, stir in the nuts and knead in the flour and baking powder. If the dough sticks, put it in the refrigerator for a moment.
Preheat the oven to 180 degrees top / bottom heat.
Cut baking paper to the size of a tray and roll out the shortcrust pastry directly on the paper and prick several times with a fork. Place the dough on a baking sheet, set a baking frame to fit and place it around the dough.
Pre-bake the shortcrust pastry on the middle rack for about 12 minutes.
Meanwhile, prepare the sponge cake. To do this, beat the eggs and water with the hand mixer on the highest setting for 1 minute until frothy. Slowly pour in the sugar and stir for another 2 minutes. Sift the flour and baking powder and gently stir in in 2 stages on the lowest setting.
Spread the dough on the pre-baked base, smooth it out and put the tray back in the oven. Bake for another 10 minutes with the same stove setting.
Prepare the applesauce and stir the pudding through. Use a small spoon to alternately spread blobs of it on the pre-baked sponge cake. Crumble the nut crumble over it.
Put the baking sheet back in the oven and bake at the same temperature, but in the upper third, in about 20 - 30 minutes. Always check, because every oven bakes differently!
Tip: You can replace the hazelnuts with almonds or walnuts.

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