German Apricot Rahm Kuchen (Cream Cake)

• 7 ounces flour scant cup
• 5 1/2 ounces unsalted butter
• 3 ounces sugar scant 1/2 cup
• 2 egg yolks
• 1 package vanilla sugar
• 1/2 teaspoon pure vanilla
• 1 lemon small, or to taste
• 1 sour cream small carton
• 4 ounces sugar
• 3 whole eggs
• 1/2 cup heavy cream
• 2 pounds apricots fresh
• 1/4 cup apricot jam or peach

1. Whisk together all of the dry ingredients.
2. Create a well in the middle and add the eggs (and vanilla, if not using vanilla sugar), lemon zest and the butter.
3. Knead with fingers to combine.
4. Using the heels of your hand, knead until all the ingredients are combined.
5. Flour the surface, so the dough won't stick.
6. Roll into a circle and set into a lightly greased and floured spring form pan.
7. Preheat the oven to 350F.
8. Layer the apricots, skin side down, in one even layer. Do not overfill the fruit, because the topping should cover the fruit.
9. Blend all of the ingredients for the topping and pour over the fruit.
10. Bake at 350F for approximately 55 minutes. The topping should be lightly golden, but not brown.
11. Allow the tart to cool, and refrigerator for at least one hour for the cream topping to set completely.

flour, butter, sugar, egg yolks, vanilla sugar, vanilla, lemon small, sour cream, sugar, eggs, heavy cream, apricot

Taken from www.yummly.com/recipe/German-Apricot-Rahm-Kuchen-_Cream-Cake_-1657042 (may not work)