Apricot quark crumble cake

Ingredients for 1 servings:

• 250 g flour
• 1 packet of dry yeast
• 1 packet of vanilla sugar
• 1 m.-sized egg(s)
• 100 ml milk
• 50 g butter, soft
• 1 kg low-fat curd cheese
• 100 g butter
• 6 m.-sized eggs
• 1 pinch of salt
• 200 g sugar
• 1 pack of pudding powder, vanilla
• 1 kg apricot(s)
• 150 g butter
• 100 g sugar
• 2 packets of vanilla sugar
• 200 g flour

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with fresh apricots, for 24 pieces

Dough: Sift flour into a mixing bowl and carefully mix with the yeast. Add the remaining ingredients for the yeast dough and knead until smooth. Cover the dough and let it rise in a warm place until it has visibly increased in size. Roll out the yeast dough and place it in a rectangular baking frame. Topping: Cream the butter and sugar until light and fluffy, stir in the eggs, and finally stir in the custard powder and quark. Spread it on the yeast dough. Wash, halve, and pit the apricots. Place them on the quark mixture. Crumble: Mix the flour with the sugar and vanilla sugar. Add the butter in flakes and crumble to the desired size. Spread it on the apricots. Bake the cake at 180°C (160°C fan oven) for approx. 40 minutes.