Plumcot Apricot Crumble Cake

PLUOT? Pluot is the result of a natural cross between Japanese plums and apricots, which not only looks interesting due to the speckled shades of the skin, but also convinces with its extensive taste. It is very juicy and has a fine, thin skin and a small core. It impresses with its wonderful sweetness, the taste varies between plum, apricot, peach and nectarine. For me personally, the plum par excellence. i love their taste.

Put all ingredients for the dough in the bowl of the kneading machine and mix until a firm dough is formed. Then take this out of the bowl and knead again by hand, but only briefly otherwise the butter will be too soft. Wrap the dough in foil and let it rest in the refrigerator for 30 minutes. During this time, when the dough is resting, you can take care of the fruit filling.

Wash, stone and quarter the plot. Halve the dried apricots, place in a bowl with the pluot, add the sugar and the vanilla flavor. Mix well, cover with foil and refrigerate.

The resting time for the dough is over, the dough can be rolled out. Line the baking pan 26cm in diameter with baking paper, grease the edge. Put in the rolled out dough base and form a snake from the remaining dough and use this to line the edge of the springform pan, should be about 3-4 cm high. Pour in the fruit mixture and devote yourself to the sprinkles.

Put all the ingredients for the crumble in a bowl (ideally those from the base dough) and mix well. It is best to crumble the marzipan and add the crumble dough, mix again. I left the sprinkles a little bigger. Adding the marzipan makes it particularly crispy.

When all of this is done, the springform pan is baked for 45 minutes at a temperature of 175 degrees on the middle rack. When the time is up, take the cake out of the oven and let the edge cool for 15 minutes. Only then can the ring be loosened. I've made the experience that it's better to leave the ring around for 30 minutes, but everyone can decide for themselves.

* small note, this is a moist cake and not a dry one, so it is better to leave it covered in the refrigerator overnight. It is then firmer and the aroma has spread fully, in terms of taste.

I hope I haven't forgotten anything & I wish you all the best with this plum - apricot cake ... enjoy it!