A cake recipe for all foodies:
1. for the yeast dough, warm the milk slightly, let the sugar and yeast melt in it. In a food processor, knead the egg, yeast milk, egg yolks, 1 pinch of flour, salt, rum and butter into a smooth dough. Let the dough rise at room temperature with the lid closed for 45 minutes.
For the topping, drain the apricots in a sieve, reserving the pulp. Beat butter and 60 g sugar with the whisks of a mixer for 5 minutes until very creamy. Fold in egg yolks, curd and custard powder. Whip egg whites with 1 pinch of salt until stiff. Add the rest of the sugar and continue beating until you have a creamy, firm mixture, then fold into the curd mixture.
For the crumble, knead together sugar, flour, butter and rum and grate into crumbles with your hands.
Line a baking tray (39 x 32 cm) with parchment paper. Roll out the yeast dough on a floured surface to the size of the baking sheet and spread it out on the baking sheet. Press the dough well against the edge of the baking sheet. Spread curd mixture evenly on top and spread smoothly. Spread the apricots evenly on top and sprinkle the crumble on top. Bake in the heated oven at 180 °C (gas 2-3, convection oven 40 min. at 160 °C) on the lowest shelf for 40-45 min. Remove from the stove and cool. Spread fruit with collected apricot pulp. Cut into pieces, dust with powdered sugar, serve fresh.