Apricot crumb cake

Ingredients for 1 servings:

• 375 g flour
• 175 g sugar
• 175 g margarine
• 1 egg(s)
• 1 packet of vanilla sugar
• 1 can apricot(s)
• 500 g quark
• 200 g sugar
• 50 g margarine
• 1 egg(s)
• some flour, approx. 2 – 3 tbsp
• 2 tbsp sugar

Instructions

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

For the pastry: Make a shortcrust pastry from the listed ingredients and place it in a springform pan. It’s important to pull the pastry up to the sides of the springform pan. You should keep a little dough (2 handfuls) at the end – this will form the crumble topping. For the filling: Spread the drained apricots on the unbaked base. Mix the remaining ingredients together until you get a smooth mixture. Spread the mixture evenly over the apricots. Then, using a hand mixer, mix the remaining dough with 2-3 tablespoons of flour and 2 tablespoons of sugar until small crumbs form and spread it over the mixture. Bake the cake at 150°C (convection oven or fan oven) for 60 minutes. Tip: Bake the cake the day before serving!