Apricot crumble cake

Name: Apricot crumble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 1 kg Apricots; 900 g Flour; 425 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 6 Eggs (size M); 600 g soft butter; 1 package Baking Powder; 100 g Milk; 3 TABLESPOONS Elderflower syrup; 7-10 Tbsp Fat and flour

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

1 kg Apricots
900 g Flour
425 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
6 Eggs (size M)
600 g soft butter
1 package Baking Powder
100 g Milk
3 TABLESPOONS Elderflower syrup
7-10 Tbsp Fat and flour

Directions

1
Carve apricots crosswise, blanch with hot water, let it stand for about 2 minutes. Then quench and peel. Halve the fruit and remove the stone. For the crumbles, put 450 g flour, 225 g sugar, vanillin sugar, 1 pinch of salt, 1 egg and 250 g butter in flakes in a large mixing bowl and work into crumbles with your hands. Put the crumbles in a cool place. Mix 350 g butter and 200 g sugar with the whisk of the hand mixer until smooth and creamy.
2
Stir in 5 eggs individually. Mix 450 g flour and baking powder and stir in alternately with milk and syrup. Spread the dough on a greased and floured baking tray (32 x 39 cm) and spread apricots on top. Finally sprinkle crumbles over it and bake in the middle of the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes. Let the cake cool down on a cake rack. Whipped cream tastes good with it
3
Waiting time approx. 1 hour