Apricot crumble cake

1. Dough preparation

flour medium 10.5 oz (300 g) • fresh yeast 0.75 oz (20 g) • semi skimmed milk 1,5% 6.75 tbsp (100 ml)

Pour flour in a bowl and make a small hole for the crumbled yeast and a little warmish milk. Mix yeast and milk. Let it rest for 20 minutes to prepare leaven.

2. 

semi skimmed milk 1,5% 10 tbsp (150 ml) • sugar granulated 1.5 tbsp • salt • unsalted butter 2.5 oz (70 g)

Gradually add into the bowl remaining warmish milk, butter, sugar, a pinch of salt and work runny dough.

3. 

Grease and flour baking tin so that the dough can be easily taken out once it is baked. Pour the dough into the baking tin and let it rise for 30 minutes.

4. Preparing of crumble

flour medium 3.5 oz (100 g) • unsalted butter 3.5 oz (100 g) • sugar granulated 3.5 oz (100 g)

Prepare the crumble mixture by mixing flour, softened butter and sugar.

5. 

apricots

Place into the dough halves of the stoned apricots and sprinkle them with crumble.

6. 

Bake at 355°F (180°C) for about 20 minutes. Once the cake is cool, sprinkle it with powdered sugar.