Recipes Sig’s German Pudding Cake

 

Recipes Sig’s German Pudding Cake

Recipes Sig’s German Pudding Cake

  1. 400 gr ready made sweet limited pastry
  2. 8 small a treat apples, peeled and cored
  3. 100 gr fresh blueberries
  4. 200 cubic centimeters whole milk (full unwanted fat milk)
  5. 700 ml fresh new cream (single)
  6. 4 tbsp golden caster (superfine) or superfine brightness brown sugar
  7. 2 packages yellow custard powder
  8. 2 medium organic and free range as soon as possible yolks
  9. 4-6 tablespoons soil nuts or almonds
  10. 2 tbsp all-purpose flour for rolling out and about the ready made dough
  11. 2 teaspoon vanilla sugar
  12. 1/2 teaspoon cinnamon

Recipes Sig’s German Pudding Cake

  1. Roll your pastry out on the floured table or worktop into the round shape to about 30 cm, if this is not sweet pastry sprinkle with a little sugar.

  2. Put culinary paper or parchment into a twenty four m round, spring form pan (cake tin) make sure to cover the particular sides fully

  3. Peel in addition to core the apples but try in addition to keep the apples whole or within halves depending on size, if a person can’t do that quarter or slice them into eights and stand all of them upright side by side if a person can and sit them on the particular dough.

  4. Mix the milk, cream sugar in addition to Custard mix, heat gently until this goes thick and throws bubbles. Mix all the time so that this not burns

  5. Take of heat, stir within the egg yolks and pour the particular mixture immediately over the apples. Spread some almond slices or grated almonds over the top

  6. Cook for approximately 40 to 45 minutes or even golden brown in oven at one hundred and eighty C

  7. Cover with alu or tin foil for the last a quarter-hour if required to ensure the top does not necessarily burn

  8. Let cool completly and then get rid of from tin, let the cake collection in fridge for a few hrs. Sprinkle with a mix of vanila sugar and cinammo. You can help to make this with pears too.