Smurf cake

For the pie dough

1. Dissolve the yeast in the water and add the beaten egg.
2. Sift the flour and pour it onto the work surface. Make a flour ring.
3. Sprinkle the sugar on the edge.
4. Place the salt on the outside of the flour ring.
5. Cut the soft butter into cubes and place them on the edges.
6. Pour the water with the yeast and the egg into the center of the flour ring.
7. Mix the ingredients with your fingertips from the inside out.
8. Gradually add more and more flour and knead for a few minutes until you have a homogeneous dough. Do not do this for longer than 5 minutes, otherwise the dough will become too elastic.
9. Divide the dough into 2 pieces. Shape each into a ball and wrap it in plastic wrap.
10. Let it rest for a quarter of an hour in the refrigerator.
11. Butter a pie pan with soft butter using a brush. Grease a pie pan with soft butter.
12. Take a ball of dough and roll it out to a thickness of 3 to 4 millimeters. The other ball can go in the freezer for next time.
13. Line the pie pan with the dough. Press the dough down well. Let it rest for a moment.
14. Push the excess dough away from the pie pan with the inside of your hands. Use your thumb to push the dough slightly up around the edges so that it extends a few millimeters above the pie pan.
15. Brush the edges with some beaten egg yolk mixed with a splash of milk.

For the filling

1. Spread the apricot jam over the pie.
2. Preheat the oven to 230°C and bake the pie for 15 minutes.
3. Immediately unmold the pie and let it cool on a rack.
4. Whip the cream with the powdered sugar until stiff peaks form.
5. Spread the whipped cream on the pie with a corn or plastic scraper.
6. Shave white chocolate flakes from a block or use ready-made flakes and sprinkle generously over the pie.
7. Dust the pie with powdered sugar, decorate as desired, and keep cool until use.