Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
For the Vanilla Pudding Filling:
- 2 cups milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
For the Topping:
- Powdered sugar for dusting
Instructions:
- Preheat your oven to 350°F (180°C). Grease and flour a 9×13-inch (23×33 cm) baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Spread the batter evenly into the prepared baking pan.
- In a saucepan, combine the milk and sugar for the pudding filling over medium heat. In a separate bowl, whisk together the egg yolks and cornstarch until well combined.
- Once the milk is warm, gradually whisk about 1/2 cup of the warm milk into the egg yolk mixture to temper it. Then, slowly pour the egg mixture back into the saucepan, whisking constantly.
- Continue to cook the pudding mixture over medium heat, whisking constantly, until it thickens. Remove from heat and stir in the vanilla extract.
- Pour the vanilla pudding over the cake batter in the pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- Once cooled, dust the top of the cake with powdered sugar.
- Cut into squares or rectangles and serve. Enjoy your Omas Vanillepudding Kuchen!
This recipe combines a moist cake with a creamy vanilla pudding filling, creating a delightful and comforting dessert.