Apricot cracknel cake with lemon curd

Name: Apricot cracknel cake with lemon curd
Cook time: 1 h
Total time: 1 h
Yield: 27
Ingredients: 1 kg Apricots; 7-10 Tbsp some + 500 g butter; 7-10 Tbsp slightly + 750 g + 1 tablespoon flour; 300 g demerara sugar; 3 packages Vanilla sugar; 1 TEASPOON Cinnamon; 7-10 Tbsp Salt; 1 jar (320 g) lemon curd

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 27

1 kg Apricots
7-10 Tbsp some + 500 g butter
7-10 Tbsp slightly + 750 g + 1 tablespoon flour
300 g demerara sugar
3 packages Vanilla sugar
1 TEASPOON Cinnamon
7-10 Tbsp Salt
1 jar (320 g) lemon curd

Directions

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