Apricot cake from the tray
Our apricot sheet cake with a delicious sour cream layer and dreamy crumbles will satisfy everyone! Perfect as a party recipe.
INGREDIENTS (For a baking tray 39 x 26 x 4 cm)
FOR THE DOUGH
250 g soft butter
160 g sugar
1 packet of vanilla sugar
2 eggs (size M)
350 g wheat flour (type 405)
1 pinch of salt
2 tsp baking powder
some butter for the mold
FOR THE CREAM
2 eggs
400 g sour cream
1 splash of lemon juice
3 tbsp powdered sugar
FOR THE TOPPING
3 cans of apricots (drained weight: 490 g per can)
125 g cold butter
150 g wheat flour (type 405)
80 g sugar
1 pinch of salt
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a baking tray (39 x 26 x 4 cm) with baking paper and grease the edges. For the dough, beat the butter and both types of sugar until fluffy. Stir in both eggs. Mix the flour, salt and baking powder and stir into the butter and egg mixture.
Step 2
Put the dough into the baking tray and smooth it out. For the cream, mix the eggs, sour cream, lemon juice and icing sugar together. Also put it on the dough in the baking tray and smooth it out. For the topping, put the apricots in a sieve and let them drain.
Step 3
Spread the apricots evenly on the tray. For the crumble, knead the butter, flour, sugar and salt with the dough hook until you have pea-sized crumbles. Spread the crumble on the apricots on the tray with your hands. Bake the cake in the preheated oven for approx. 60 minutes. Allow it to cool completely before cutting the cake.
Our tip
This is how you make the perfect crumble
For the crumble, it is very important that the butter comes straight from the fridge. This means that kneading takes longer, but the crumble is nicer.
