Crumble cake with vanilla pudding and apricots

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Crumble cake with vanilla pudding and apricots recept

Name: Crumble cake with vanilla pudding and apricots
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 20
Ingredients: 600 g all-purpose flour; 250 g granulated sugar (or 200 g to taste); 250 g butter (or margarine); 1 egg; 1 packet vanilla sugar; 1 packet baking powder; 500 g fresh or canned apricots; 1 l milk; 2 packages vanilla pudding (2×40 g)

Easy to prepare
20 portions
60 minutes

Jan, 19. 12. 2025

Print recipe

Discover how easily you can conjure up a delicious cake that combines delicate vanilla pudding, juicy apricots and a crunchy crumble. This dessert is a perfect choice for summer days, family celebrations and as a refreshing end to a feast.

For 20 portions

Ingredients

Crumble:

600 g all-purpose flour
250 g granulated sugar (or 200 g to taste)
250 g butter (or margarine)
1 egg
1 packet vanilla sugar
1 packet baking powder

Fruit:

500 g fresh or canned apricots

Pudding:

1 l milk
2 packages vanilla pudding (2×40 g)

sugar to taste (option: 1 tablespoon rum for aroma)

Preparation procedure

Preparing the tray and oven: Grease the tray with butter and dust with flour. Preheat the oven to 170 °C (fan 160 °C).
Crumble: In a large bowl, mix the flour, sugar, vanilla sugar, baking powder, egg and butter by hand or with a spatula until a coarse crumbly consistency.
Pudding: In a pot bring 900 ml milk with sugar to a boil. Mix the remaining 100 ml of slightly cooled milk with the pudding powders and, while stirring constantly, pour into the boiling milk. Cook 2–3 minutes until thickened.
Layering: Sprinkle approximately 2/3 of the crumble onto the tray and smooth lightly. Pour over the hot pudding. Mash the apricots with a fork (or halve them) and arrange them densely over the pudding. Sprinkle with the remaining crumble.
Baking: Bake 45–50 minutes until golden. After baking let the cake cool on the tray.
Resting: Preferably overnight (at least 4 hours) leave the cake chilled under cling film so the crumble firms up and the flavors meld.
Serving: Cut into 20 – 24 portions with a sharp knife and serve chilled.

Time required and number of servings

Preparing the crumble and pudding: 20 min
Layering and baking: 50 min
Cooling and resting: min. 4 h (ideally overnight)
Overall: approx. 5 h 10 min (including cooling)
Number of servings: 20 – 24

Conclusion

The crumble cake with vanilla pudding and apricots offers a contrast of delicate pudding, refreshing apricots and a crunchy crumble. Thanks to the simple procedure and the variety of fruits you can adapt this dessert to your tastes and always prepare an impressive sweet finish.