Brazil nut cake with apricots

For the dough:

• 2 Maple syrup grade C
• 1 tbs cold water
• 2 tsp baking powder
• 75 g butter
• 75 g Brazil nuts
• 250 g flour
• 1 egg
• 10 g butter and 10 g flour for baking dish

For the topping:

• 1 Bourbon vanilla sugar with Rapadura HIH
• 500 g Apricots from a can or fresh
• 60 g Cristallino cane sugar HIH
• 2 eggs
• 200 g crème fraîche