John Myers
Ingredients for 1 servings:
- 125 ml milk
- 575 g flour
- ½ cube of yeast, fresh
- 160 g sugar
- 225 g butter
- 3 eggs
- 1 pinch of salt
- 2 packets of vanilla sugar
- 1 can apricot(s) (425 ml)
- 250 g quark (low-fat quark)
- 125 g powdered sugar
- ½ lemon(s), juice
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes
Place 300g of flour in a bowl and make a well in the center. Crumble in the yeast, add 20g of sugar and lukewarm milk. Stir in a little of the flour from the edges and let it rise, covered, for about 15 minutes. Melt 75g of fat and let it cool to lukewarm. Add 20g of sugar, 1 egg, salt and melted fat to the pre-dough, knead until smooth and let it rise for about 30 minutes. For the crumble dough, melt 150g of fat, mix 275g flour with 80g sugar and 1 sachet of vanilla sugar. Pour in the fat and knead everything into crumbles. Mix the quark with 40g sugar, 1 sachet of vanilla sugar and 2 eggs. Knead the yeast dough again and divide into 8 pieces. Roll each piece out into a round (approx. 12cm in diameter). Place 4 dough circles each on a baking sheet lined with baking paper. Spread the quark mixture on top and top with apricots. Sprinkle with crumble topping. Bake each tray in a preheated oven (200°C / fan oven 175°C) for 15-20 minutes. Once cooled, mix the powdered sugar with lemon juice. Spread over the cake slices and let them dry.
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