Apricot Pot Pie

A great cake recipe for any occasion:

1. heat the milk, stir in the sugar and yeast until melted. Fold in 150 g sifted flour with a whisk and let rise for 15 min in a warm place with the lid closed. Knead the dampfl with the remaining sifted salt, flour, butter, 1 egg and 1 egg yolk to a smooth dough. Cover and let rise for half an hour.

Drain the curd in a sieve. Slit the vanilla bean and scrape out the pulp. Lightly whip the whipping cream, but do not whip until stiff. Stir the curd with the whipped cream, 140 g powdered sugar, the remaining eggs, the remaining lemon zest, the egg yolks, the vanilla pulp and the cornstarch and leave to cool.

For the topping, blanch the apricots in boiling water for 10 seconds, rinse and skin. Cut the apricots in half and remove the seeds. Coarsely break the biscuits.

Lightly grease the bottom of a tart or cake springform pan (30 cm ø, 5 cm high rim) and line with parchment paper. Knead the yeast dough on the floured surface and roll out to 35 cm ø. Spread the dough on the baking pan, pressing the edge firmly. 5.

Fill with the curd mixture and sprinkle with the sponge crumbs.

Place the apricot halves evenly on top, domed side up, and sprinkle with 10 g of powdered sugar.

Bake the cake in the preheated oven on the 2nd rack from the bottom for half an hour at 170 °C at the beginning, then for another 20 minutes at 160 °C.

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