Apricot cracknel cake with lemon curd

Ingredients

Directions

1. 1

   Wash the apricots, halve, stone and cut into slices. Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

2. 2

   manufacturer). Melt 500 g butter. Mix 750 g flour, sugar, vanilla sugar, cinnamon and 1 pinch of salt. Add the butter while still hot. Knead coarsely with the dough hooks of the mixer to crumbles.

3. 3

   Scarcely 2⁄3 Spread the crumbled dough on the tray and press it down to a base. Sprinkle 1 tablespoon of flour over the remaining dough. Swivel the bowl slightly so that the crumbles do not stick together. Spread the lemon curd on the dough base.

4. 4

   Add the apricots. Add the rest of the crumble. Bake in the hot oven for about 45 minutes.