A great cake recipe for any occasion:
For the yeast dough, heat the milk to lukewarm (lukewarm) and melt the yeast with 1 tbsp. sugar, add 4 tbsp. of the flour and let rise for 30 minutes with the lid closed for the dampfl. Knead the rest of the eggs, flour, sugar, butter at room temperature, salt and the dampfl into a smooth dough and let it rise for one hour in a warm, draft-free place with the lid closed. Roll out the dough and place it on a greased, floured baking sheet and rise again, this time for half an hour, with the lid closed.
For the butter crumble, mix the butter and sugar and the pulp of the scraped vanilla bean. Then add the flour and knead until crumbles are formed.
Spread the sponge crumbs evenly over the risen dough. Then spread the pitted apricot halves evenly on the baking sheet. Finally, spread the crumble over the apricots and bake in a heated oven at 220 °C degrees with top and bottom heat for about
30 minutes.
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