Classic Apricot Pudding Cake with Crumble Topping
Ingredients
Crust
- 300 g all-purpose flour (Type 405)
- 80 g sugar
- 1 pinch salt
- 150 g cold butter
- 2 tbsp cold water
- Flour for dusting
Pudding
- 400 ml milk
- 70 g sugar
- 1 packet vanilla pudding powder
Crumble
- 130 g all-purpose flour (Type 405)
- 70 g sugar
- 1 pinch salt
- 70 g butter
Additional
- 1 can apricots, drained weight 480 g
- 200 g sour cream
- 1 tbsp powdered sugar
- Butter for greasing the pan
Preparation
Mix flour, sugar, and salt in a bowl
Add cold butter and cold water, and knead quickly into a dough
Wrap the dough in plastic wrap and chill for 30 minutes
While the dough chills, mix 4-5 tablespoons of milk with sugar and pudding powder until smooth
Heat the remaining milk in a saucepan
Whisk the pudding mixture into the boiling milk and cook for 1 minute while stirring
Cover the pudding with plastic wrap
Mix flour, sugar, and salt in a bowl
Add butter and work with your hands until crumbly
Set aside
Preheat the oven to 180°C conventional or 160°C convection
Grease a 26 cm springform pan
Drain the apricots in a colander
Roll out the shortcrust pastry on a lightly floured surface to a 30 cm circle
Line the springform pan, pressing up the sides to form a 4 cm rim
Prick the base several times with a fork
Arrange the drained apricot halves on the base
Mix the warm pudding with sour cream
Spread the cream mixture over the apricots
Bake the cake in the lower third of the preheated oven for 55 minutes
Let cool completely
Dust with powdered sugar before serving
Notes
Yields about 12 servings
Store in the refrigerator for up to 2 days
