Apricot cake with mascarpone filling and crumble topping

Ingredients for 1 servings:

• 250 g butter
• 120 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 375 g flour, up to 400 g if required
• 500 g apricot(s), fresh
• 250 g mascarpone
• 100 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s), grated peel and juice
• 1 egg(s)
• 25 g cornstarch
• e.g. yogurt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 25 minutes

for 12 pieces

For the shortcrust pastry, knead the ingredients from butter to flour (375-400g) into a smooth dough and refrigerate for one hour. Then pour half of the dough into the base of a greased and floured springform pan (26cm). A quarter of the dough will form the edge. Refrigerate the remaining quarter briefly. Wash and pit the apricots, then halve them and place them on the pastry base. Next, preheat the oven to 180°C (top/bottom heat) or 165°C (fan). For the filling, whisk the remaining ingredients until smooth and pour over the apricots. If the mascarpone cream is too thick, stir in a little yogurt until the consistency is right. Sprinkle the remaining dough over the cream. Bake in the oven for approximately 55-60 minutes. Tip: The mascarpone can easily be replaced with quark. Double the amount is sufficient for one baking sheet.