Brunhilde`s Pudding Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cube yeast
- 400 g flour
- 1 pinch (s) salt
- 1 tablespoon sugar
- 1 cup lukewarm water
- 1 liter milk
- 2 packs pudding powder
- 80 g suar
- 250 g mararine
- 80 g suar
- Flour, as needed
- 0.5 ½ pack palm oil
- 250 g powdered suar
- 3 tablespoon cocoa powder
- 1 tablespoon water, hot
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in flour with salt and a tablespoon of sugar as well as lukewarm water and let it rest for about an hour in a warm place.
- Meanwhile, cook the pudding according to the instructions.
- Knead margarine, sugar and flour into the dough as needed until it no longer sticks. Divide the dough in half and roll out into two sheets (tray size). Place the first plate on a baking sheet (ideally with parchment paper, saves greasing) and prick loosely in a few places with a fork. Spread the pudding on top and cover with the second sheet of pastry. Pierce this plate as well. Bake the cake at 180 ° on the middle rack for about 25 minutes.
- Then heat the palm fat. Sieve the powdered sugar and mix with cocoa and hot water. Whisk in hot fat drop by drop. Apply the topping immediately and let it cool down. If you like, you can decorate the topping with colorful sprinkles (before it cools).
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