Apricot crumble cake

Name: Apricot crumble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 800 g Flour; 75 g Sugar; 2 packages Vanillin sugar; 1 egg (size M); 7-10 Tbsp Salt; 250 g soft butter; 250 ml Milk; 1 cube (42 g) fresh yeast; 1 TEASPOON Cinnamon; 1 Egg yolk (size M); 225 g demerara sugar; 1250 g Apricots; 150 g Fresh cream; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

800 g Flour
75 g Sugar
2 packages Vanillin sugar
1 egg (size M)
7-10 Tbsp Salt
250 g soft butter
250 ml Milk
1 cube (42 g) fresh yeast
1 TEASPOON Cinnamon
1 Egg yolk (size M)
225 g demerara sugar
1250 g Apricots
150 g Fresh cream
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
For the yeast dough, put 500 g flour, sugar, 1 packet of vanillin sugar, egg, salt and 75 g soft butter in a mixing bowl. Warm the milk lukewarm, remove from the heat, crumble the yeast into it and dissolve. Add to the flour mixture and knead to a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes. In the meantime, for the crumbles, mix 300 g flour, 175 g soft butter, cinnamon, 1 packet of vanillin sugar, egg yolk and 175 g brown sugar by hand to form crumbles. Clean, wash, halve and stone the apricots. Knead the yeast dough again with floured hands.
2
Put it on a greased fat pan of the oven (32 x 39 cm) and let it rise again for about 20 minutes. Then brush with crème fraîche and spread apricots on top. Spread crumbles on top, sprinkle with 50 g brown sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Remove from the oven and let it cool down on a grid. Dust with icing sugar and decorate with mint
3
1 3/4 hours waiting time