Apricot Cake

Ingredients

• 400 g flour
• 250 g butter
• 125 g sugar
• 1 egg
• flour (for dusting)
• dried legumes (for blind baking)
• 150 g room‑temperature butter
• 120 g sugar
• 2 tbsp vanilla sugar
• a pinch of salt
• 2 Eggs
• 300 g flour
• 2 tsp Baking powder
• 75 ml milk
• 75 g raspberry jam
• 2 cans apricot halves (drained weight about 500 g per can)
• powdered sugar (for dusting)

Instructions

1. 1.

   For the base, knead flour, cold butter pieces, sugar and egg into a smooth dough. If necessary, add a little cold water. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll the dough on a floured surface to a rectangle the size of a baking sheet. Line the sheet, forming a small edge. Lay parchment paper over it and spread the legumes on top. Blind bake in a preheated oven for about 15 minutes. Remove, take off the parchment and legumes, and let cool slightly.

3. 3.

   For the topping, beat butter, sugar, vanilla sugar and salt until fluffy. Add the eggs and whisk to a pale white consistency. Mix flour and baking powder, then add with milk and stir. If the dough is not soft enough, add more milk. The dough should spread easily. Drain the apricots well.

4. 4.

   Spread the shortcrust base with raspberry jam (sifted if desired) and place the apricot halves cut side down on top. Pour the dough over it and smooth. Bake in the oven for another 35‑40 minutes until golden brown (test with a skewer).

5. 5.

   Take out, cool, slice into pieces, dust with powdered sugar and serve.