For the Crumb Topping
- 300 g all-purpose flour
- 200 g cold unsalted butter, cubed
- 100 g granulated sugar
- 1 pinch of salt
Instructions
- Preheat the oven to 175°C (350°F) using conventional heat. Line a baking pan or springform pan with parchment paper.
- Prepare the dough by mixing the flour, softened butter, salt, vanilla sugar, sugar, and egg until a smooth dough forms. Shape it into a ball, wrap it, and refrigerate for 30 minutes.
- Prepare the vanilla pudding according to the package instructions, using 500 ml of milk for both packets combined. Allow it to cool slightly, then whisk in the egg until smooth.
- Make the crumb topping by rubbing together the flour, cold butter, sugar, and salt until coarse crumbs form.
- Press the chilled dough into the prepared pan, creating a 3 cm (1-inch) border around the edges.
- Spread the cooled vanilla custard evenly over the dough.
- Sprinkle the crumb topping generously over the custard.
- Bake for 35–40 minutes, or until the crumbs are golden brown and the filling is set.
Allow the cake to cool before slicing. Serve as is or dust with powdered sugar for an extra touch.
