Apricot Double Crumble

Ingredients

Directions

1. 1

   Drain the apricots on a sieve. Melt butter in a pot. Mix 750 g flour, sugar, vanillin sugar and salt in a bowl. Add hot butter and knead into crumbles using the dough hooks of the hand mixer

2. 2

   Grease a baking tray (34 x 41 cm) and dust with flour. Spread just under 2/3 of the crumbled dough evenly on it as a base and press it down. Add 1 tbsp. flour to the remaining dough, toss with the crumbles and allow to cool. Spread the jam on the crumbled base. Dice the apricots, spread on the cake base and sprinkle with the remaining crumbles

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes. Leave the cake to cool on the baking tray, then cut into longish pieces/strips. Whipped cream tastes good with it