Aprikose-Streuselkuchen

Literally translated, it is called Apricot Cake with Crumble Topping.  For the base, I prepared a yeast dough whereas the filling consists of Schmand (sour cream), vanilla pudding and apricots.  To top it, I prepared a crumble dough which consists of flour, butter, sugar, etc.

Base Ingredients (for a 24 cm dia cake tin with loose base):
160 g plain flour, to be sifted
80 ml warm milk
10 g fresh yeast
20 g fine sugar
a pinch of salt
1 egg yolk "M" size
60 g soft butter

Filling Ingredients:
1 big can (825 ml) apricots or 650 g fresh apricots, to be washed, halved and deseeded
150 g fresh milk
60 g sugar
1/2 packet vanilla sugar
10 g vanilla pudding powder
100 g Schmand (sour cream)

Topping Ingredients:
1 egg "M" size
250 g plain flour
125 g cold butter
a pinch of salt
a pinch of baking powder

2 or 3 tbsp icing sugar to garnish

Method:
In a mixing bowl, add flour and make a well in the middle.  Crumble yeast into the well and add a little warm milk.  Stir mixture a bit before sprinkling with a little flour over top.  Cover bowl with a clean dishcloth and leave aside for about 20 minutes.  Then, add sugar, salt, egg yolk, butter and balance of milk.  Knead until a soft dough is formed.  Cover bowl again and leave aside for another 20 minutes.  Greased a cake tin lightly with butter.  Line cake tin with dough by bringing a slight edge on the sides as shown:

For the filling, mix sugar, vanilla sugar and vanilla pudding powder together in a bowl.  Add a few tablespoons of milk and stir until there are no lumps.  Bring milk in a pot to a slight boil. Remove pot from heat and add the pudding mixture.  Whisk thoroughly by using a hand whisk. Return to stove and bring pudding to a slight boil and keep stirring.  Remove from and leave aside to cool down completely.  Once cooled, add sour cream and stir well.  Add mixture to dough and spread evenly as shown:

If using canned apricots, add into a sieve and drain the syrup (to be thrown away).  Prepare fresh apricots as mentioned above.  Arrange apricots on pudding filling as shown:

Mix all topping ingredients together until they resembled like crumbs.  Sprinkle on top of apricots as shown:

Bake in a preheated fan oven at 175° C for about 30 to 40 minutes or until golden brown.  Once done, remove from oven and leave it to cool down completely.  Sprinkle with icing sugar before serving.

Happy Baking!