Creamy Custard Pudding Cake
Servings: 8
Ingredients
For the cake base:
- 3 eggs
- 1 package instant pudding vanilla, for 2 cups milk
- 1 teaspoon baking powder
- 1 ¼ cup/ 300 ml milk
- 50 g/ ¼ cup butter, melted
For the filling:
- 1 package instant pudding vanilla, for 2 cups milk
- 1 ⅔ cup / 400 ml milk, lukewarm
- 3,5 oz/ 100 g white chocolate, melted
- 1 cup/ 125 g berries
- mint leaves for decoration
Instructions
Cake Base:
- Preheat oven to 320º F/ 160º C. Grease very well a small rectangular pan (7 x 9 inch / 20 x 23 cm or similar) and line it with a sheet of parchment paper.
- In a bowl whisk together the instant pudding and the baking powder. Add milk and keep whisking until smooth.
- Add the eggs and beat the mixture with an electric mixer, just until smooth. Add the melted butter and beat shortly again, until absorbed.
- Pour the mixture into the prepared pan and smooth it out on top.
- Bake for about 40 minutes or until a toothpick inserted in the centre, comes out clean and the base starts becoming golden on top.
- Let it cool until room temperature. Most probably the base will decrease its volume slightly but that is ok.
Filling:
- In a bowl prepare the instant pudding with the milk, following the package instructions.
- Using a rubber spatula gradually fold the melted chocolate into the pudding.
- Spread the filling on top of the cake.
- Arrange berries on top and decorate with mint leaves.
Notes
- Serve immediately or refrigerated.
- Keep the cake for up to 3 days in the fridge.
- The milk quantity might vary, depending on the pudding package instructions. In any case it should be around 2 cups.
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