John Myers
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Crumble Cake – Sometimes Filled with Fruity
The perfect crumble cake – sometimes filled with fruity recipe with a picture and simple step-by-step instructions.
Crumble dough:
- 400 g Flour
- 2 teaspoon Baking powder
- 100 g Ground hazelnuts
- 250 g Extra fine sugar
- 250 g Butter
- 2 packet Vanilla sugar
- 2 Pinches Salt
- 1 Egg
- 1 Egg yolk
Filling:
- 1 packet Poppy seed baking
- 1 Egg
- 2 tablespoon Rum
- 700 g Apricots
- 2 tablespoon Flaked almonds
- Prepare a crumble dough from the specified ingredients and wrap it in foil and let it rest in the refrigerator for at least 60 minutes.
- During this time, wash the apricots, cut in half and remove the stones. Mix the finished poppy seed mixture with an egg and two tablespoons of rum. Line a springform pan (24 cm) with baking paper and preheat the oven to 180 degrees.
- Pour about 2/3 of the dough into the form in coarse crumble and then press evenly to a base with the flat of your hand, pulling up a small edge. Put the mixed poppy seed filling on the base and smooth it out. Place the halved apricots very tightly with the opening facing up.
- Sprinkle with the flaked almonds and sprinkle the remaining batter over the cake in sprinkles. Bake in the preheated oven for about 50 to 60 minutes. A chopstick test tells us whether the cake is done. Remove from the mold only after it has cooled down and then enjoy with a good cup of coffee.
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