Apricot cake with crumble

Ingredients for 6 servings:

• 180 g wheat flour type 405
• 120 g butter
• 50 g sugar
• 1 pinch of salt
• n. B. Lemon zest (organic lemon)
• 1 medium egg yolk
• 2 tbsp water, ice cold
• 1,200 g apricot(s)
• some breadcrumbs (cake or biscuit crumbs)
• 150 g wheat flour type 405
• 100 g butter
• 100 g sugar
• some vanilla sugar, homemade

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

with shortcrust pastry

Make a shortcrust pastry from the ingredients for the pie crust. I use the bowl of a stand mixer fitted with the blade attachment for this. Put the flour, sugar, and salt into the bowl. Cut the cold butter into pieces and add it to the bowl as well. Using the instant setting, mix the flour and butter well for a few seconds. Then pour the egg yolk and some of the ice-cold water through the chute into the running mixer. Let it run until the dough forms into a ball. If necessary, add a little more water a little at a time, but only in small amounts. Remove the dough ball from the bowl, wrap it in cling film, and chill for 1 hour. Wash, dry, halve, and pit the apricots. Put all the ingredients for the crumble topping into the bowl of the stand mixer and use the instant setting to make the crumble. Roll out the shortcrust pastry on a lightly floured surface and place it in the pie dish, or simply press it into the 26 cm springform pan with your hands. Pull up one edge and prick the base several times with a fork. Sprinkle with cake crumbs or biscuit crumbs. Layer the apricots in a shingle-like layer. Finally, sprinkle with butter crumbs. Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit), middle rack. Bake for approximately 50-60 minutes (depending on the oven). Note: Both the shortcrust pastry and the crumble topping can, of course, also be made with a hand mixer. With this method, the shortcrust pastry may need a little extra water to make it nice and smooth.