Apricot butter cake with cornflakes crust

Name: Apricot butter cake with cornflakes crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 600 ml Milk; 1 package Pudding powder "Vanilla Flavor"; 2 TABLESPOONS 75 g sugar; 100 g Soft Apricots; 275 g Flour; 1 pinch Salt; 1 egg (size M); 125 g soft butter; 1/2 cube (21 g) Yeast; 2 TABLESPOONS Honey; 50 g Cornflakes; 1 can(s) (425 ml) Apricots; 6 sheets Gelatine; 250 g Whipped cream; 15 g white chocolate; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

600 ml Milk
1 package Pudding powder "Vanilla Flavor"
2 TABLESPOONS 75 g sugar
100 g Soft Apricots
275 g Flour
1 pinch Salt
1 egg (size M)
125 g soft butter
1/2 cube (21 g) Yeast
2 TABLESPOONS Honey
50 g Cornflakes
1 can(s) (425 ml) Apricots
6 sheets Gelatine
250 g Whipped cream
15 g white chocolate
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Bring 450 ml milk to the boil in a saucepan. Stir 50 ml milk with pudding powder and 2 tablespoons of sugar until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the stove, pour into a bowl, cover surface immediately with foil and let cool, put in a cool place.
2
Cut the soft apricots into small pieces. Mix flour, salt, and 25 g sugar in a large bowl. Add the egg and 75 g butter in flakes. Warm 100 ml of milk lukewarm, crumble yeast into it and dissolve it while stirring.
3
Pour onto the flour mixture and knead with the dough hooks of the hand mixer for 4-5 minutes to a smooth dough. Knead in the apricots. Cover and leave to rise in a warm place for about 45 minutes.
4
Briefly knead the yeast dough again and roll out on a floured work surface until round (26 cm Ø). Put the dough into a greased springform pan (26 cm Ø), dust with flour. Cover and leave to rise in a warm place for about 15 minutes.
5
Bring 50 g butter, 50 g sugar and honey to the boil in a pot and simmer for about 5 minutes. Stir in cornflakes. Let cool down for about 10 minutes. Spread on the dough and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
6
manufacturer) bake for approx. 25 minutes, take out and let cool on a cake rack.
7
Drain the apricots, drain well and cut into slices. Soak gelatine in cold water. Whip cream until stiff. Stir the pudding until smooth, dissolve the gelatine in a saucepan and stir in 4 tbsp. pudding, stir into the rest of the pudding.
8
Fold in cream, carefully fold in apricot slices.
9
Carefully remove the base from the mould and cut in half horizontally. Place the bottom cake layer on a cake plate and enclose with a cake ring. Spread the pudding cream on top and place the top cake layer on top.
10
Chill for at least 2 hours.
11
Chop the chocolate and melt over a warm water bath. Carefully remove the cake from the ring and decorate with chocolate.