Mileram cake with raspberries :)

Preparation steps

• crispy dough according to Jamie Oliver: - cut cold butter into cubes or flakes, beat egg with a little milk - sift flour from a height, sift sugar and baking powder on it, knead with fingers - gently grind butter cubes with flour with thumb and forefinger until mixture becomes similar to bread crumbs - add lemon zest, gradually add eggs with milk and lightly knead until you get a ball of dough - flour the ball and surface, mix a little more, form a ball, throw from a height on the work surface, lightly flatten, flour, wrap in transparent foil and leave in the refrigerator for an hour
• stuffing: - from milk, pudding powder and sugar cook the pudding according to the instructions on the package - mix mileram, lemon and orange juice into the hot mixture * you can add a portion of raspberries if desired
• procedure: - grease a 26 cm cake tin with butter and flour - press the rolled dough into the mold with wet hands and prick with a fork - pour the filling, put a part of raspberries and blueberries on top and bake at 170 degrees for 70 minutes in a preheated oven * depending on the oven , if the dough doesn't turn out well, just bake the dough blindly for about 10 minutes before pouring the filling
• topping: - final topping with raspberries and blueberries (cook fruit with a little water and sugar, strain, add red cake topping according to the instructions on the package) - pour from the middle on a completely cooled cake and put in the fridge to cool
• instructions: - if you work with frozen raspberries you know that they fall apart immediately, and in that case it is better to make a final dressing as described in the recipe - if you work with fresh fruit, cherries, apricots or other fruit from the compote, you can put on the filling and bake together with the cake - always knead the crispy dough with cold hands - in weaker ovens, the cake needs an additional 10 minutes with only the lower heater on