Since i love the german “Streuselkuchen” so much, which actually is a tasty crumb/streusel cake, I created a new way to enjoy the german classic. This recipe shows you how to make these little streusel muffins filled with tender homemade vanilla pudding and of course topped with the delicious crumbs. The tiny crumb cakes are perfect to snack on the go. But they taste as delicious at home with a cup of hot chocolate. 😉
First knead all the ingredients for the short crust into a non-sticky homogeneous dough. Divide it in 12 equal sized balls. Spread the dough into the 12 molds. Make sure to to pull up the dough along the edges, too.
Chill the muffin tray. In the meantime prepare the pudding filling. Add milk, chocolate, sugar and vanilla sugar or vanilla extract to a saucepan and heat the mixture on low heat. Sift in the flour bit by bit, stirring constantly to avoid clumps.
The pudding should now become thicker, keep stirring. Boil the pudding at medium heat and remove it from the stove shortly after. Fill the lukewarm pudding into the short crusted muffin tray.
Chill the cakes again. Quickly knead all crumb/streusel ingredients together and spread the crumbles evenly on the prepared cakes. Bake for around 40 min at 180 degrees top- and bottom heat until golden brown. (The exact baking time depends on your oven of course.) Chill your crumb cakes for at least 2 hours (so they get out of the mold easily) and serve them... :)
Sprinkle your tiny streusel cakes with some powdered sugar if you like. ;)