Apricot cake with coconut crumbles

Ingredients

Directions

1. 1

   For the crumbles, place butter, 250 g flour, 150 g sugar, 1 pinch of salt and grated coconut in a mixing bowl and knead into crumbles using the dough hooks of the hand mixer. Chill for about 30 minutes.

2. 2

   In the meantime, drain the apricots in a sieve. Mix quark, milk, oil, 75 g sugar and 1 pinch of salt. Mix 300 g flour and baking powder and add. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough

3. 3

   Roll out the dough thinly onto a greased grease pan of the oven (approx. 32 x 39 cm) and cover with apricots. Sprinkle crumbles over it, bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Let the cake cool down for about 2 hours. Roast the coconut chips in a pan without fat for 2-3 minutes, remove. Cut the cake into approx. 24 pieces, dust with icing sugar, sprinkle coconut chips on top

4. 4

   waiting time approx. 2 1/2 hours