Apricot crumble cake

Name: Apricot crumble cake
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 75 g Butter or margarine; 75 g Sugar; 3 Eggs (size M); 7-10 Tbsp Salt; 1 package Vanillin sugar; 200 g Flour; 1 knife tip Baking Powder; 125 g Schmand; 15 Apricot halves from the tin

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

75 g Butter or margarine
75 g Sugar
3 Eggs (size M)
7-10 Tbsp Salt
1 package Vanillin sugar
200 g Flour
1 knife tip Baking Powder
125 g Schmand
15 Apricot halves from the tin

Directions

1
Mix soft fat, sugar, one egg, salt and vanilla sugar with the dough hook of the hand mixer. Mix the flour and baking powder, place it on the egg-fat mixture and knead it with your hands to a crumbled dough.
2
Grease five ovenproof moulds (10-12 cm Ø). Put some crumbles aside. Spread the rest of the crumbles in the moulds and press them down. Bake in the preheated oven (electric: 200°C/ gas: level 3) for about 15 minutes.
3
In the meantime, mix the remaining eggs and sour cream. Remove the ramekins from the oven, place three apricot halves in each ramekin, pour the custard over them and bake again at the same temperature for 15 minutes.
4
Take the ramekins out of the oven, let them cool down and serve.