Apricot crumble cake with Dutch almond filling

Recipe for 4 persons

Preparation time

Cake: approx. 90 minutes
Ice cream: 12 hours including freezing time (best to prepare a day in advance)
Apricots: 10 minutes

Ingredients

Shortcrust pastry
300 g butter soft
162 g icing sugar
3 g lemon zest
90 g ground almonds
90 g eggs (equivalent to approx. 2 eggs)
450 g white flour

Dutch almond filling
275 g almond paste
100 g sugar
225 g whole egg
125 g white flour, type 550
75 g butter, melted

Butter crumble
72 g icing sugar
72 g almond paste
144 g butter
192 g flour
3 g baking powder
1.5 g salt

200 g apricot halves, frozen

Soured cream ice cream with cardamom (using a Pacojet)
20 g organic lemon juice, fresh
1x zest from 1 organic lemon
50 g glucose syrup (available from retailers)
125 g icing sugar
500 g soured cream
250 g natural yoghurt
4 cardamom seeds, crushed and roasted

Apricots with thyme
4 Swiss apricots
10 g lemon juice, fresh
15 g elderflower syrup
3 g thyme leaves, picked off the stalk
1 pinch salt

How to make it

For the shortcrust pastry, beat the butter and icing sugar together with the lemon zest until smooth. Add the eggs a little at a time. Mix the almonds and dry flour together and add to the dough. Mix only briefly until an even dough is formed. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes, then roll out thinly (2-3mm) with flour.

For the crumble cake, first put a layer of shortcrust pastry into the cake ring. Use a fork to poke holes in the bottom so that there are no air bubbles. For the Dutch filling, use a mixer to thoroughly combine the almond paste and sugar. Add the egg and then stir until foamy. Then carefully fold in the flour and finish by mixing in the melted butter. Spread the filling uniformly in the cake ring. Lay the halved, frozen apricots on it and press them in gently.

For the crumble, briefly rub together all of the ingredients without forming them into a dough. Put aside a small portion to bake to a golden brown; the ice cream will be placed on top of it. Layer the crumble over the apricots and bake at 180 °C in a preheated (non-fan) oven for approx. 35-40 minutes.

For the soured cream ice cream, gently warm the glucose syrup, lemon juice and lemon zest (40-45 °C). Mix the soured cream, natural yoghurt and icing sugar together and then add the glucose mixture. Finely grind the cardamom seeds and add them in. Pour the mixture into a container and leave in the freezer for 12 hours.

Remove the stones from the marinated apricots and cut the fruit into thin slices. Carefully mix with the remaining ingredients and allow to cool for at least 1 hour.

Serving
First slice the cake while it's still a bit warm and dust it liberally with icing sugar. Take the soured cream mixture out of the freezer and process it in the ice cream maker.

Then arrange the marinated apricots on a plate and set the crumble cake next to them. Take the small portion of separately baked crumble, lightly press it and then place a spoonful of it on the plate. Use a warm spoon to portion out a quenelle (rugby ball-shaped scoop) of the soured cream ice cream and place it onto the crumble.