Before the cake dough, the yeast dissolves in the water and add the beaten egg. Sieve the flour and pour on work surface. Make a flower circle. Sprinkle the sugar on the edge. Place the salt on the outside of the flower circle. Cut the tender butter into cubes and place on the edges. Pour the water with the yeast and the egg in the middle of the flower circle. Mix the ingredients from the inside to the outside with the fingertips. Systematically add more and more flour and knead for a few minutes into a homogeneous dough. Do not do this for more than 5 minutes, otherwise the dough will be too elastic. Divide the dough into 2 pieces. Make it a ball and pack it with plastic wrap. Let it rest in the fridge for fifteen minutes. Butter with a brush a cake pan with tender butter. Spread a cake pan with tender butter. Take a scoop of dough and roll it out to 3 to 4 millimeters thick. The other ball is allowed in the freezer for the next time. Cover the cake pan with the dough. Push the dough well. Let it rest. Push the excess dough with the inside of your hands of the cake pan. With your thumb, remove the dough around a little so that the dough protrudes a few millimeters above the cake pan. Due to the edges with somewhat beaten egg yolk with a dash of milk.
For the filling, divide the apricot conference over the cake. Warm the oven for 230 ° C and bake the cake in 15 minutes. Demize the cake immediately and let it cool on a grid. Beat the whipped cream with the powdered sugar to sturdy peaks. Spread the whipped cream on the cake with a corn or plastic scraper. Scrape white chocolate flakes of a block or use ready-made flakes and sprinkle generously over the cake. Sprinkle the cake with powdered sugar, decorate as desired, and keep cool to use.
