Blueberry crumble cake
Recipe:
Prepare the vanilla pudding with 400 ml of milk according to the instructions on the packet and then set aside covered with cling film.
The base:200 g flour50 g ground almonds130 g butter1 egg80 g sugar1 pinch of salt
Filling:500 g blueberries1 vanilla extract100 g sugar1 packet of vanilla pudding powder
For the crumble:150 g flour80 g sugar100 g butter1 pinch of saltThe icingIcing sugarEgg liqueur
Mix the butter together with the sugar and the egg. Add the ground almonds and the flour and knead everything into a smooth dough. Put the dough in the baking tin and pull up a small edge. Now put the tin in the fridge. In the meantimePut the blueberries in a pan with 1 tablespoon of sugar and simmer. Thicken with a little cornstarch. Preheat the oven to 180° C top/bottom heat.Take the chilled dough out of the fridge and add the pudding. Then add the blueberries and finally cover with the crumbles. Now make the icing from the powdered sugar and eggnog (mix both together)Bake the cake in the oven for 45 – 50 minutes until golden brown. (But be careful, every OVEN is different) Take the cake out of the oven and let it cool.
