apricot cake

1.

Sift the flour onto the work surface. Make a well, add the egg, spread the sugar, vanilla sugar, Citro-bake, salt and cold fat in flakes on the edge of the flour. Chop with a wide, long knife until the wet and dry ingredients have combined well. Knead quickly with cool hands to a smooth dough and wrap in foil and refrigerate for 30 minutes. Dust a baking sheet with flour and roll out the dough evenly on it. Prick several times with a fork to prevent the dough from puffing up during baking. Pre-bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 8 minutes. Drain the apricots for the topping. Mix the sugar, vanilla flavor, lemon juice, pudding powder and eggs together. Spread the quark cream on the pre-baked dough. Place the apricots on top and bake for about 30 minutes at the same heat. Briefly heat the jam, strain it through a sieve and use it to glaze the hot cake. Makes about 20 pieces

2.

Utensils: Schramberger