First prepare a pre-dough. To do this, put the flour in a mixing bowl and mix with 1/3 of the sugar. Make a well in the middle and crumble the yeast in it. Put 2 teaspoons of the remaining sugar on the crumbled yeast and distribute the rest evenly on the edge of the well. Pour the lukewarm milk over the yeast. Cover the mixing bowl with a kitchen towel and place it in a warm place for 30 minutes.
Then mix the pre-dough a little with the dough hook of a mixer. Turn off the mixer briefly. Add the salt with the soft butter and continue kneading. The whole thing is kneaded until the dough contracts and therefore separates from the edge of the bowl and forms a ball of dough. Wipe off the remnants of the dough from the dough hook and put the mixer aside. Line the yeast dough with a little flour by hand so that it doesn`t stick to your hands.
Slide a wire rack into the lower third of the oven and preheat the oven to 200 ° C top / bottom heat (convection: 180 ° C).
Line the bottom of the springform pan with baking paper and grease the edge of the springform pan (you can also grease the whole pan and leave out the baking paper).
Roll out two thirds of the dough and place in the springform pan, pulling up an edge of 4 cm. Now put the apple compote on the dough base and distribute it evenly.
Roll out the rest of the dough into a circle - according to the dia of the springform pan. Cut out vertical strips (Riemscher) with a pastry wheel. Then place these on the cake in an offset manner. Roll out the rest of the dough, cut out strips again and then lay them horizontally over the first strips to create a grid.
Place the springform pan on the wire shelf in the oven and bake for about 30 minutes.
Put the apricot jam in a bowl and stir well. After the baking time, take out the cake, spread it with jam and sprinkle with crystal sugar immediately. Carefully remove the edge of the pan and let the cake cool.
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