Custard Crumble Cake

Summary

Ingredients

For the shortcrust pastry:

• 160 g flour
• 1 egg (s)
• 65 g suar
• 65 g butter
• 1 pinch baking powder

For the filling:

• 1 point vanilla pudding powder
• 500 ml milk
• 40 g suar

For the sprinkles:

• 100 g flour
• 60 g butter
• 50 grams sugar
• 1 glass fruit or berries your choice, drained or fresh

Print Recipe Pin Recipe

Instructions

1. Make a shortcrust pastry from the first ingredients and place in a greased springform pan. Form a small edge.
2. Using the pudding powder, milk and sugar, cook a pudding according to the instructions on the packet and let it cool down a little. Spread the pudding on the shortcrust pastry base.
3. Then put the fruit on top. Drain the canned fruit well. Process the remaining ingredients into sprinkles and pour over the fruit.
4. Bake at 180 ° C top and bottom heat for 45 - 50 minutes.