Yeast cake with apricots and crumble

Ingredients for 1 servings:

• 500 g flour, maybe a little more
• 75 g butter or margarine, room temperature
• 100 g sugar
• 250 ml milk, lukewarm
• 1 cube of yeast
• 100 g butter, soft
• 50 g almonds, peeled and ground
• 50 g flour
• 100 g sugar
• 1 packet of vanilla sugar
• 1 can apricot(s)

Instructions

Working time approx. 35 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 5 minutes

Sheet cake

Put the flour into a mixing bowl, make a well, and crumble in the yeast. Add the sugar and mix with a little lukewarm milk until smooth. Cover with a cloth and let it rise in a warm place for about 20 minutes. Then add the remaining ingredients and knead everything into a smooth dough. Let it rise for another 30 minutes, until the dough has doubled in size. Knead the dough, roll it out, and place it on a baking sheet. Form a small edge. Cover the dough again. Drain the apricots. For the crumble, put the butter, almonds, sugar, vanilla sugar, and flour in a bowl and knead until a nice crumble forms. Cover the yeast dough with the apricots and crumble the crumble mixture over it. Bake in the oven at 175°C for about 30-40 minutes, depending on how browned you like it.