Apricot cake with poppy seed crumble

Name: Apricot cake with poppy seed crumble
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 can(s) (425 ml) Apricots; 2 packages (250 g each) ready-to-bake poppy seed filling; 2 Eggs (size M); 4 TABLESPOONS + 75 g low-fat curd cheese; 60 g Butter; 250 g Flour; 130 g Sugar; 2 TEASPOONS Baking Powder; 7-10 Tbsp Salt; 1 package Vanillin sugar; 3 TABLESPOONS Oil; 3 TABLESPOONS Milk; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 can(s) (425 ml) Apricots
2 packages (250 g each) ready-to-bake poppy seed filling
2 Eggs (size M)
4 TABLESPOONS + 75 g low-fat curd cheese
60 g Butter
250 g Flour
130 g Sugar
2 TEASPOONS Baking Powder
7-10 Tbsp Salt
1 package Vanillin sugar
3 TABLESPOONS Oil
3 TABLESPOONS Milk
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Drain the apricots. Mix the poppy seed filling, except for 2 tablespoons, eggs and 4 tablespoons of quark. For the crumbles, heat butter in a saucepan. Mix 100 g flour, 80 g sugar and 2 tablespoons of poppy seed filling in a bowl.
2
Add hot butter all at once and knead to a crumbly dough. For the base mix 150 g flour, baking powder, 50 g sugar, salt and vanillin sugar. Add 75 g quark, oil and milk. Knead to a smooth dough with the dough hooks of the hand mixer.
3
Knead again with your hands briefly. Roll out the dough into a circle (28 cm Ø) on the floured work surface. Grease a springform pan (26 cm Ø) and sprinkle with flour. Put the dough into the tin with the help of the cake roll, spread poppy seed mixture alternately with the apricots evenly on top.
4
Sprinkle with sprinkles. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for approx. 35 minutes.