Apricot crumble cake

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For the yeast dough 500 g flour, sugar, 1 packet of vanillin sugar, egg, salt and 75 g softened butter in put in a mixing bowl. Warm the milk to lukewarm, remove from the stove, crumble in the yeast and dissolve. Pour into the flour mixture and knead into a smooth dough with the dough hook of the hand mixer. Cover and let rise in a warm place for about 45 minutes. In the meantime, use your hands to process 300 g of flour, 175 g of softened butter, cinnamon, 1 packet of vanilla sugar, egg yolks and 175 g of brown sugar for the crumble. Clean, wash, halve and stone the apricots. Knead the yeast dough again with floured hands. Place on a greased drip pan in the oven (32 x 39 cm) and let rise for another 20 minutes. Then brush with crème fraîche, spread the apricots on top. Spread the streusel on top, sprinkle with 50 g of brown sugar. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 45 minutes. Take out of the oven and let cool on a rack. Dust with powdered sugar and decorate with mint

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1 3/4 hours waiting time