Vanilla pudding and blueberry yeasted cake

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Today I want to share a recipe for one of the simplest yet most delicious cakes. This time we'll prepare a fluffy yeasted cake covered with vanilla pudding and fresh blueberries.

 

Incredibly fluffy, lightly vanilla yeasted cake goes perfectly with smooth, thick pudding. Fruits bring freshness, and together with vanilla pudding they ensure the cake is moist. Everything is covered with crispy crumble that is just the proverbial cherry on cake.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (26 x 26 cm baking tin)

Cake

  • 400 g wheat flour
  • 7 g dry yeast
  • 80 g sugar
  • 80 g butter
  • 3 eggs
  • 150 ml milk
  • 2 tsp vanilla paste

Decoration

  • 2 packets vanilla pudding mix (sweetened)
  • 700 ml milk
  • 400 g blueberries

Crumble

  • 100 g wheat flour
  • 50 g butter
  • 50 g sugar

Method

  1. Put 400 g wheat flour into a large bowl and add 80 g fine white sugar and 7 g dry yeast. Stir through the dry ingredients shortly, until everything is distributed. Add 150 g lukewarm milk, 3 large eggs, 80 g cool melted butter and 2 tsp vanilla paste. Mix the contents of the bowl with an electric mixer fitted with dough hooks at low speed, until flour absorbs all moisture. Turn the speed up to medium high and mix the dough for 5 minutes, until is gains a bit of structure.
  2. Scrape down the sides of the bowl with a silicone spatula, cover the bowl tightly with plastic wrap and put the bowl into a warm place for an hour or two, until the dough at least doubles in volume. The exact time will depend on ambient temperature.
  3. Prepare 2 packets of vanilla pudding. Do it according to package instructions, but use 700 ml of milk instead of standard 1 l.
  4. Prepare crumble topping. Put 100 g wheat flour and 50 g sugar into a small bowl. Stir through the contents of the bowl with a whisk to distribute sugar in flour. Add 50 g cold cubed butter next. Rub butter into flour with your fingertips until it starts to resemble wet sand. Set crumble dough aside until you need it. 
  5. Transfer risen dough into a baking tin, 26 x 26 cm. Line the bottom of the baking tin with baking paper, grease the sides and cover them with semolina, breadcrumbs or flour. Spread the dough across the surface, pushing air out in the process. I'm using a silicone spatula, but you can also use your greased hands.
  6. Arrange small pools of custard on top of the cake. Don't use too much as it will push the dough out during baking. I'm using around 2/3 of prepared custard on my cake. Next, scatter 400 g blueberries on top, or choose different fruits: raspberries or strawberries, for example. Finally, cover the cake with a generous layer of crumble topping. Cover the baking tin with a piece of plastic wrap and put it into a warm place for around 30 minutes so the dough can rest and raise a bit more.
  7. After 30 minutes take plastic wrap off and put the cake into an oven preheated to 180 deg C, no fan, for around 30 minutes, until the cake becomes beautiful and golden, and blueberries start simmering, forming something like jam. If the cake browns too quickly, cover it with a piece of baking paper. Take the cake out of the oven after this time and set it aside until it cools down completely, and custard firms up. An hour or two should be enough.
  8. Decorate ready cake with icing sugar or icing, or serve it as is.
  9. Enjoy!

Approximate nutritional value

100 g

  • 244 kcal
  • Carbs: 36 g
  • Fat: 8 g
  • Protein: 7 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 283 kcal
  • Carbs: 42 g
  • Fat: 9 g
  • Protein: 8 g
  • Fibre: 2 g

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