Here all ingredients can be kneaded vigorously in the bowl at the same time (of course you can also use a food processor). Cover the bowl well and chill for 30 minutes.
During this time, prepare the pudding as usual, but with only half of the milk, i.e. 500 ml, and let it cool down.
Stir in between so that no skin forms. (If you like, you can spice up the cream with 200g sour cream)
Lightly knead the shortcrust pastry again and press it into a prepared springform pan. Put the pudding mixture on top and smooth it out.
Make a crumble dough from the ingredients for the crumble (this is best done with your hands because you get a better feeling for when the crumble is exactly right). Sprinkle the crumbles over the pudding mixture.
Now place the cake on the middle rack in the preheated oven and bake at 180 ° C top / bottom heat or 160 ° C fan oven for a good 40 minutes.
Please be careful, every oven is different. For me, a good 35 minutes are always enough, then the sprinkles are brown and the cake is ready.
Please let the cake cool down completely and only then cut it because it is still slightly runny after baking.
Tips: You can refine the crumble with cinnamon or make it crispy with cornflakes.
Instead of vanilla pudding, strawberry or chocolate pudding also tastes good, if you like it really chocolaty!
The crumble cake stays fresh for a few days and is quick to prepare because the shortcrust pastry does not necessarily have to rest for 30 minutes.
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