|2 packet||Vanilla Sauce Powder|
|650 g||Wheat Flour Type 405|
|2 packet||Bourbon Vanilla Sugar|
|2 tsp||Lemon peel|
|100 g||Sour cream|
|1 tbsp||Breadcrumbs flour|
This crumble cake with pudding becomes particularly fluffy and tastes very juicy. The quantity is enough for half a baking tray. For the filling, cook a pudding from 0.75 l milk, pudding powder and 80 g sugar according to the instructions on the packet. Place cling film directly on the pudding. Let it cool down. For the dough, mix fresh yeast with 0.1 L lukewarm milk. Add 10 g sugar. Let ferment for 10 minutes. Mix 400 g flour, 40 g sugar and finely grated lemon zest. Knead in yeast milk, 50 g soft butter, eggs and a pinch of salt. Cover and leave to rise for 30 minutes in a warm place. For the crumbles, knead 250 g flour, 120 g sugar, vanilla sugar and 160 g butter by hand into crumbles. Stir the sour cream into the pudding. Preheat oven to 175° C. Grease the cake tin. Sprinkle with breadcrumbs of flour. Dust the dough with flour. Roll out thinly. Place the baking tray in the cake. Form a rim. Cut off any excess dough. Pour in the pudding. Sprinkle with crumbles. Bake on the middle rack for 45 minutes. Place the cake tray on a grate. Let the crumble cake cool down well before cutting.