Eggnog crumble cake

Ingredients for 1 servings:

• 200 g flour
• 70 g cornstarch (cornflour)
• 200 g butter
• 180 g powdered sugar
• 1 tbsp vanilla sugar
• ½ tsp baking powder
• 4 egg yolks
• 4 egg whites
• 250 ml egg liqueur
• 500 g apricot(s), pitted and halved (or fruit of your choice, e.g. cherries, peaches, etc.)
• 150 g flour
• 120 g butter
• 100 g sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with apricots

Beat egg whites until stiff peaks form. Cream together butter with icing sugar, vanilla sugar, and egg yolks. Stir in liqueur and flour (mixed with cornstarch and baking powder). Finally, fold in the beaten egg whites. Spread onto a baking sheet lined with baking paper (approx. 30×22 cm). Top with fruit and sprinkle with crumbles. Crumble: Mix butter with flour and sugar and crumble over the fruit. Bake at 150°C (convection oven) for approx. 45 minutes. Once cooled, drizzle with icing sugar/egg liqueur glaze: Mix 60 grams of icing sugar with 2 tablespoons of egg liqueur.