Apricot poppy seed cake

Ingredients for 1 servings:

• 250 g flour
• 1 packet of yeast (dry yeast)
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 100 ml milk
• 50 g butter or margarine, soft
• 250 g poppy seeds – baking
• 150 g crème fraîche
• 3 drops of rum flavoring
• 1 packet of vanilla sugar
• 250 g mascarpone
• 2 eggs
• 75 g sugar
• 2 drops flavoring (lemon)
• 250 g apricot(s), fresh or from the can
• 80 g flour
• 40 g sugar
• 1 packet of vanilla sugar
• 40 g butter, soft
• 1 tbsp water, cold
• Flour for the work surface

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

Sheet cake

Yeast dough: Sift flour into a mixing bowl and carefully mix with the yeast. Add the remaining ingredients and mix briefly with a hand mixer (dough hook) on the lowest speed, then mix on the highest speed for about 5 minutes until you have a smooth dough. Cover the dough and let it rise in a warm place until it has visibly increased in size. Topping 1: Mix the poppy seed mixture with the crème fraîche, flavoring, and vanilla sugar. Topping 2: Mix the mascarpone, eggs, sugar, and flavoring. Topping 3: Drain the apricots in a sieve and halve the halves. Wash the fresh fruit, drain well, remove the stones, and quarter them. Knead the dough briefly again on a lightly floured surface and roll it out into a rectangle (35 x 28 cm). Place the dough on a baking sheet and press down lightly. First, spread Topping 1 in portions over the dough using 2 tablespoons. Add Topping 2 to the gaps. Arrange the apricot quarters decoratively on the topping. Let the cake rise in a warm place for 20 minutes. Crumble: Sift flour into a bowl, add the remaining ingredients, and mix with a hand mixer (dough hook) until crumbly. Spread the crumb over the cake and bake for about 35 minutes at approximately 180°C (preheated) with conventional heat, approximately 160°C (preheated) with a fan, or approximately 300°C (gas mark 3).