For the apricot and curd cake with butter crumble, place flour in a suitable bowl. Make an indentation. Crumble in yeast and stir with 2 tbsp. milk and 1 tsp. sugar. Dust with a little flour and let rise for 15 minutes.
Knead in remaining sugar, 1 pinch butter flakes, salt, egg and vanilla sugar. Let the dough rise in a warm place until doubled in volume.
Carefully wash and pit the apricots.
Line a baking tray with baking paper and preheat the oven to 175° C.
Separate the eggs. Melt the butter. Mix curd cheese with egg yolks and 150 g sugar. Fold in cooled butter and the custard powder mixed with baking powder. Season with juice of one lemon and lemon zest.
Whip the egg whites with the remaining sugar until stiff and carefully mix in the raisins.
Place the yeast dough on the baking paper and pull up the edges a little. Spread curd mixture evenly on top. Place apricots on top with the bulge facing up.
Bake the apricot curd cake for about 30 minutes, then increase the temperature to 200°C.
In the meantime, prepare the crumble. Mix vanilla sugar, sugar, flour and salt. Melt the butter and stir it in with a fork until it cools down and you get small crumbles. Sprinkle with 1 tsp. flour and mix well.
Spread crumble evenly over the apricot and curd cake. Bake at 200 °C for another 25 minutes.