Pudding cream cake
A light sponge, cut in two and filled with a pudding and butter cream. Vanilla or caramel, as you like.
Prep time: 30 minCook time: 30 minChilling time: Cooling: at least 3 hoursServings: 16
Classic method
Ingredients
- For the sponge
- 6 eggs, separated
- 150 g sugar for the sponge
- 90 ml water (6 tbsp)
- 90 ml oil (6 tbsp)
- 210 g flour (14 level tbsp)
- 5 g baking powder
- For the cream
- 1 sachet vanilla or caramel pudding powder (40 g)
- 500 ml milk for the cream
- 50 g sugar for the cream
- 200 g soft butter for the cream
- To decorate
- Icing sugar to decorate, optional
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How to make it
- Preheat the oven to 180°C, without the fan. Line a 25 × 30 cm tin.
- Whisk the egg whites until foamy, then gradually add the 150 g sugar and keep whisking until you have a firm meringue.
- Add the yolks one at a time, then the water and oil, mixing gently. Sift the flour with the baking powder and fold it in with a spatula.
- Pour into the tin and bake for 25–30 minutes, until a toothpick inserted in the centre comes out clean. Let the sponge cool completely.
- For the cream, mix the pudding powder and the 50 g sugar with a little cold milk. Heat the rest of the milk, add the mixture and cook over a low heat, stirring, following the instructions on the sachet.
- Cover the surface of the pudding and let it cool to room temperature. Beat the soft butter and gradually add the pudding. The butter and the pudding should be at about the same temperature.
- Cut the sponge horizontally into two layers, spread the cream between them and chill in the fridge for at least 3 hours. Dust with icing sugar if you like.
Thermomix adaptation TM6
The TM6 makes the meringue and the cream. The sponge is baked in the oven, and the cake is assembled by hand.
Ingredients
- For the sponge
- 6 eggs, separated
- 150 g sugar for the sponge
- 90 ml water (6 tbsp)
- 90 ml oil (6 tbsp)
- 210 g flour (14 level tbsp)
- 5 g baking powder
- For the cream
- 1 sachet vanilla or caramel pudding powder (40 g)
- 500 ml milk for the cream
- 50 g sugar for the cream
- 200 g soft butter for the cream
- To decorate
- Icing sugar to decorate, optional
How to make it
- Prepare the tin and the oven. Insert the butterfly whisk into the perfectly clean, dry mixing bowl. Whisk the egg whites 4 min / speed 3.5, without heating. Continue at speed 3.5 for another 2–3 min, gradually adding the sugar through the hole in the mixing bowl lid.
- Transfer the meringue to a bowl. Fold in the yolks, water, oil, and the flour with the baking powder by hand; this keeps the air in the mixture. Bake as in the classic method.
- Remove the butterfly whisk. In the clean mixing bowl, put the milk, pudding powder and sugar for the cream: 10 sec / speed 4, then 8 min / 90°C / speed 3. If it has not thickened, cook for 1–2 more min at the same settings.
- Transfer the pudding to a bowl and let it cool with the surface covered.
- In the clean mixing bowl, mix the soft butter 30 sec / speed 3. Gradually add the cooled pudding at speed 3 until the cream is smooth.
- Cut, fill and chill the cake following the classic method.
Estimated nutritional values*
Per serving: 1 piece out of 16.
- Energy
- approx. 290 kcal
- Protein
- approx. 4,7 g
- Carbohydrates
- approx. 25,7 g
- Fat
- approx. 18,5 g
Values vary with the ingredients and the portion size. Salt added to taste is not included.
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