Crumble cake with apricot pudding cream

COOK TIME
1 mins

TOTAL TIME
1 mins

Ingredients

Directions

1. 1

   Put 1 kg flour, 100 g sugar, 1 pinch of salt, 100 g soft butter and 1 egg into a mixing bowl. Warm 500 ml milk lukewarm, dissolve yeast in it and also put it into the mixing bowl. Knead with the dough hooks of the hand mixer for about 2 minutes to a smooth yeast dough. Cover and leave to rise in a warm place for 30-40 minutes

2. 2

   Grease the fat pan of the oven (approx. 34 x 41 cm) and dust with flour. Place the yeast dough on a floured work surface, knead briefly and roll out evenly on the fat pan. Cover and leave to rise in a warm place for another 20 minutes. For the crumbles, put 250 g flour, 170 g butter in flakes, 80 g sugar, salt, vanillin sugar, nutmeg and cinnamon in a large mixing bowl. First use the dough hooks of the hand mixer, then work into crumbles with your hands and spread them on the yeast dough. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes

3. 3

   Wash and halve the apricots, remove stones. Soak gelatine in cold water. Cut 300 g apricots into pieces, add 50 g sugar and simmer at medium heat in a pot for about 15 minutes. Puree finely with a hand blender and chill. Bring 1 litre milk and 100 g sugar to the boil. Stir pudding powder and 200 ml milk until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the heat and fold in the apricot puree. Squeeze out the gelatine, dissolve carefully. Stir in 2-3 tablespoons of cream, then stir everything into the rest of the cream. Let it cool down. Whip the cream with the whisk of the hand mixer until stiff, carefully fold into the pudding mixture

4. 4

   Let the yeast base cool down after baking. Cut the yeast base to the size of the cake frame (30 x 37 cm) and cut in half horizontally. Place the cake base in the frame and spread with 1/3 of the cream. Spread the apricots on top and press down gently. Spread the rest of the cream on the apricots and place the top cake layer on top. Chill for about 3 hours.

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
420 kcal

CARBS
56 g

FATS
17 g

PROTEINS
10 g