Apricot Blueberry Cake

A cake recipe for all foodies:

1. cut apricots crosswise, blanch (scald) with boiling hot water, rinse when cool and remove skin. Cut apricots in half and remove seeds.

Select blueberries, rinse and drain.

2. mix flour, except 3 tablespoons, 250 g sugar and 1 packet vanillin sugar. Heat 250 g fat and pour over it. Knead with the dough hook of the hand mixer to form crumbles. Sprinkle remaining flour over the top and toss the whole thing in the baking bowl. Press 2/3 of the crumble onto the bottom of the greased oven pan and pre-bake in the preheated oven (electric oven: 200 °C / gas mark 3) for approx. 10 min.

In the meantime, for the cream, mix the remaining fat, sugar and vanillin sugar until creamy. Add eggs one by one. Stir until creamy. Fold in curd, lemon zest and juice, and custard powder. Spread curd cream on the pre-baked base. Place fruit alternately on top in strips. Sprinkle remaining crumble over fruit. Bake the cake for another 30-35 minutes at the same heat.

Serve with whipped cream Duration of preparation: about 1 and a quarter hours Working time: about 45 min.

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