Apricot butter cake

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1.

A drip pan (approx. 32 x 39cm) and sprinkle with breadcrumbs. Mix 250 g butter, 175 g sugar, vanilla sugar and salt until creamy. Stir in eggs one at a time. Mix flour and baking powder and stir in alternately with 8 tbsp milk. Spread the batter on the drip pan

2.

Drain the apricots. Mix 6 tbsp of 1/2 l milk with custard powder and 40 g sugar. Bring the rest of the milk to the boil. Stir in pudding powder, bring to the boil and cook for at least 1 minute while stirring. Approx. Let cool for 5 minutes

3.

Pat the apricots dry with kitchen paper, place them close to the dough, sprinkle the pudding on top. Sprinkle with flaked almonds and 2-3 tablespoons of sugar. Spread 100 g butter in flakes on top. Bake in a hot oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 45-50 minutes. Cooling down. Dust with powdered sugar. Whipped cream tastes good with it