Apricot and poppy seed slices

Name: Apricot and poppy seed slices
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 375 g Butter; 750 g Flour; 350 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 8 Eggs (size M); 2-3 TABLESPOONS Breadcrumbs; 1.5 kg Apricots; 3-4 (250 g each) Bag of poppy seed filling ready to bake; 100 g chopped almonds; 7-10 Tbsp Fat and flour

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

375 g Butter
750 g Flour
350 g Sugar
2 packages Vanillin sugar
1 pinch Salt
8 Eggs (size M)
2-3 TABLESPOONS Breadcrumbs
1.5 kg Apricots
3-4 (250 g each) Bag of poppy seed filling ready to bake
100 g chopped almonds
7-10 Tbsp Fat and flour

Directions

1
Dice butter for the crumbles. Put flour, sugar, vanilla sugar, salt, butter and 2 eggs in a large bowl. Mix with the dough hooks of the hand mixer. Then work into crumbles with your hands. Grease a fat pan of the oven (32 x 39 cm), sprinkle with flour, spread about 2/3 of the crumbles evenly on it and press it to a smooth bottom, while lining the edge of the fat pan with dough as well. Sprinkle with breadcrumbs
2
Wash and halve the apricots and remove the stone. Separate 6 eggs. Mix the poppy seed filling, egg yolks and almonds. Beat the egg whites until stiff and fold into the poppy seed mixture in portions. Spread the poppy seed mixture evenly on the crumble base. Spread the apricots on top. Add the remaining crumbles and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes.
3
Take the cake out of the oven, place on a cake rack and let it cool down. Cut into pieces and arrange on a plate. Whipped cream tastes good with it