Apricot Cake from the Tray
Ingredients
For a baking tray 39 x 26 x 4 cm
For the Dough:
- 250 g soft butter
- 160 g sugar
- 1 pack vanilla sugar
- 2 eggs (size M)
- 350 g wheat flour (Type 405)
- 1 pinch of salt
- 2 teaspoons baking soda
- Some butter for the mold
For the Cream:
- 2 eggs
- 400 g sour cream
- 1 squeeze lemon juice
- 3 tbsp powdered sugar
For Covering:
- 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
- Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Line a baking tray (39 x 26 x 4 cm) with baking paper and grease the edges. For the dough, mix the butter and both types of sugar until fluffy. Stir in both eggs. Mix the flour, salt, and baking powder, then stir into the butter-egg mixture.
- Pour the dough into the baking tray and smooth it out. For the cream, mix together the eggs, sour cream, lemon juice, and powdered sugar. Spread this mixture evenly over the dough in the baking tray. Drain the apricots in a colander.
- Distribute the apricots evenly over the cream layer. For the streusel, knead the cold butter, flour, sugar, and salt with a dough hook until pea-sized crumbles form. Spread the streusel over the apricots using your hands. Bake the cake in the preheated oven for approximately 60 minutes. Allow the cake to cool completely before cutting.
Tip
To achieve perfect streusel, ensure the butter is straight from the fridge. Although it takes longer to knead, the result is superior in texture.