Curd Cake with Crumble

For the curd cake, quickly knead a shortcrust pastry from flour, butter, sugar, salt and the egg, let rest a little. Separate the eggs, beat the whipped cream.

Mix the curd cheese, sugar, yolks and custard powder together, whip the cream and fold in carefully.

For the crumble, mix all ingredients together and crumble. Place shortcrust pastry in a buttered pan, and pre-bake for 10 minutes.

Pour in curd filling, place apricot wedges on top and sprinkle with crumble, place in oven and bake at medium heat for about 45 minutes. Cut into slices when cooled.

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