How about a classic german “Streuselkuchen” aka crumble or streusel cake? This recipe is super easy and the cake can be kept in fridge for several days.
Starting with a common shortcrust, this is filled with a delicious homemade vanilla pudding and topped with super crunchy streusel.
All in all the perfect cake for your teatime!
Knead all the ingredients for the short crust into a non-sticky dough and press the dough into a 28 cm springform pan and spread it along the edges as well. You are welcome to roll out the dough with a rolling pin first and then press it into the pan. (But I always press the dough ball into the mold with my fingers, works best for me.) Now let chill while you prepare the pudding.
For the pudding filling, put milk, chocolate, sugar and vanilla sugar into a small saucepan and heat it up. Sift in the flour bit by bit while stirring constantly. Bring the mixture to boil and take the vanilla pudding from the stove. (For all who use the pudding powder: cook the pudding as described in the instructions, but use 2 packs of pudding powder for 700 ml of milk, because the filling will be firmer than usual.) The lukewarm pudding is filled into the prepared springform pan.
Knead the ingredients for the crumbles briefly until they combined well. Then sprinkle them evenly on top of the pudding. Bake the crumble cake in the preheated oven at 180°C top and bottom heat for about 40 minutes. The exact baking time depends on your oven of course. Feel free to chill your cake overnight, since it always tastes best the next day. Bon appétit! :)
You are also welcome to place apples, pears or plums between the pudding and crumbles.
Do you want to bake an entire sheet cake? No problem, double the amount of ingredients and bake your streusel cake on a sheet.