Raspberry Pudding Crumble Cake

Summary

Ingredients

For the ground:

• 60 g suar
• 120 g mararine or butter, soft
• 180 g wheat flour

For painting:

• 3 teaspoons raspberry jam

For the filling:

• 200 g raspberries, frozen or fresh
• 500 ml milk
• 1 packet vanilla pudding powder
• 40 grams sugar

For the sprinkles:

• 80 g suar
• 80 g mararine or butter, soft
• 120 g flour

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Instructions

1. For the base, knead the ingredients and place on the base of a springform pan with a diameter of 24 cm. Press down well and evenly.
2. Put the jam on top and spread it very thinly. Defrost the raspberries. Now preheat the oven to 180 ° C top / bottom heat.
3. During this time, boil the pudding for the filling and let it cool down. Put the slightly cooled pudding on the base and spread, then spread the raspberries on top.
4. Now the crumble is made, knead the ingredients well and distribute the crumble on the raspberries.
5. Then bake the cake for 50 minutes. After baking, the cake must be placed in the cold for three hours, preferably in the refrigerator.