Summary

Ingredients

For the yeast dough:

• 250 g flour
• 1 packet yeast (dry yeast)
• 50 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 egg (s)
• 100 ml milk
• 50 g butter or mararine, soft

For the topping: 1

• 250 g poppy seeds - bakin
• 150 g crème fraîche
• 3 drops rum flavor
• 1 packet vanilla sugar

For the topping: 2

• 250 g mascarpone
• 2 egg (s)
• 75 grams sugar
• 2 drops flavor (lemon)

For the topping: 3

• 250 g apricot (s), fresh or canned

For the sprinkles:

• 80 grams flour
• 40 g suar
• 1 packet vanilla sugar
• 40 g butter, soft
• 1 tablespoon water, cold
• Flour for the work surface

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Instructions

1. Yeast dough: Sieve the flour into a mixing bowl and mix carefully with the yeast. Add the remaining ingredients and mix with a hand mixer (dough hook) briefly on the lowest setting, then work on the highest setting for about 5 minutes to form a smooth dough. Cover the dough and let it rise in a warm place until it has visibly enlarged.
2. Topping 1: Mix the poppy seed cake with the crème fraîche, flavor and vanilla sugar.
3. Topping 2: Mix the mascarpone, eggs, sugar and flavor.
4. Topping 3: Drain the apricots in a colander, cut the halves in half. Wash, drain, pit and quarter fresh fruit.
5. Knead the dough briefly again on a lightly floured work surface and roll out into a rectangle (35 x 28 cm). Place the dough on a baking tray and press lightly. First distribute topping 1 with 2 tablespoons in portions on the dough. Put the covering 2 in the gaps. Distribute the apricot quarters decoratively on the topping. Let the cake rise in a warm place for 20 minutes.
6. Streusel: Sieve the flour into a bowl, add the remaining ingredients and use the hand mixer (dough hook) to make streusel. Spread the streusel on the cake and bake at top / bottom heat about 180 ° C (preheated), hot air about 160 ° C (preheated) or gas for about level 3 for about 35 minutes.