Instructions
Prepare the crust:
In a bowl, mix flour, baking powder, sugar, butter, egg, and a pinch of salt.
Knead into a smooth dough, wrap, and chill for 20 minutes.
Make the pudding filling:
Heat 400 ml (1 ⅔ cups) milk in a saucepan.
In a small bowl, mix the remaining 100 ml (⅓ cup) milk with pudding powder (or cornstarch), sugar, and egg yolks until smooth.
Whisk this mixture into the hot milk and cook until thick and creamy. Let cool slightly.
Assemble the cake:
Preheat oven to 180°C (350°F).
Roll out the dough and press it into a greased 24 cm (9-inch) springform pan, forming a small edge up the sides.
Spread the vanilla pudding evenly on top.
Bake:
Bake for 30–35 minutes, until the crust is golden.
Allow to cool completely before removing from the pan.
Serve:
Dust with powdered sugar and enjoy as is, or add whipped cream and fresh berries.
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