Apricot Cake with Topping - Vollwert Aprikosenkuchen mit Griessguss

Make the Yeast Dough for the Crust Mix the flours, salt and yeast together in a bowl. Heat milk and butter together until butter melts. Cool to lukewarm and add the agave nectar.

Pour the milk mixture into the flour and mix, then knead for several minutes, until a smooth dough is formed.

Form into a ball, grease the outside with butter or oil, place in a bowl, cover with a clean towel and let rise in a warm spot for 30 minutes. You will see some rise, but it will not be as much as when you use all white flour.

Make the Topping Heat the milk with the agave nectar, lemon zest and pinch of salt. If you have a sweet tooth, you might want to increase the amount of agave nectar or add Stevia (it is heat tolerant) to taste.

When milk starts to boil, slowly sprinkle the Cream of Wheat over the top and stir continuously. Remove from heat and let it sit for 5 minutes. Cool to lukewarm (you can set it in an ice bath if you are in a hurry).

Mix the egg yolks with the cream cheese. Stir into the cereal.

Beat the egg whites until soft peaks form. Mix one third of the egg whites into the cereal to loosen it, then fold the rest carefully into the cereal, until just combined.

Assemble the Cake Butter a 9x13 inch pan. Press the yeast dough into the pan and up the sides about an inch. Lay the apricot halves, cut side up, on top of the dough in a single layer.

Pour the topping over the apricots and smooth to the edges with a spatula.

Place in a 350°F oven and bake for 45 - 55 minutes.

Serve warm or cold. If you cut it while hot, the topping will be runny.

Serve with sweetened whipped cream, if desired.