Apricot crackling cake

Ingredients for 1 servings:

• 500 g butter
• 1 can/n apricot(s), à 820 g
• 750 g flour
• 300 g sugar
• 1 tbsp flour
• 3 packets of vanilla sugar
• 1 pinch of salt
• 200 g light jam (apricot jam, quince or rose jelly)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Sheet cake, about 30 pieces, rich but delicious

Grease a baking tray or line it with baking paper, drain the apricots and dice them, melt the butter over low heat and let it cool briefly (but it shouldn’t solidify). Combine the flour, sugar, vanilla sugar, and salt in a large mixing bowl. Very slowly add the butter, mixing with a fork to form a crumble. Spread about half of the crumble dough on the baking tray, press it down with your hand, and ensure that the dough is evenly distributed and fills the entire tray. Spread the jam over the dough and distribute the diced apricots evenly over it. Add 1 tablespoon of flour to the remaining crumble dough and shake it lightly. Sprinkle it over the apricots as a crumble, rubbing the dough roughly between your fingers. Bake in a preheated oven at 200°C (175°C fan-assisted oven) for 30-40 minutes; the crumble should be lightly browned. Let it cool on the tray. This cake also tastes very good with fresh apricots; you need about 1-1 1/2 kg of them.