Apricot butter cake with hazelnut crumbles

Name: Apricot butter cake with hazelnut crumbles
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 750 g Flour; 130 g Sugar; 7-10 Tbsp Salt; 220 g soft butter; 1 egg (size M); 250 ml Milk; 1 cube (42 g) fresh yeast; 100 g Hazelnut kernels; 1.2 kg Apricots; 4 TABLESPOONS Apricot Jam; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

750 g Flour
130 g Sugar
7-10 Tbsp Salt
220 g soft butter
1 egg (size M)
250 ml Milk
1 cube (42 g) fresh yeast
100 g Hazelnut kernels
1.2 kg Apricots
4 TABLESPOONS Apricot Jam
7-10 Tbsp Fat and flour
7-10 Tbsp Flour

Directions

1
Put 500 g flour, 50 g sugar, 1 pinch of salt, 50 g soft butter and egg into a mixing bowl. Warm the milk lukewarm, dissolve the yeast in it and also put it into the mixing bowl. Knead with the dough hooks of the hand mixer for about 2 minutes to a smooth yeast dough. Train
2
Grease the fat pan of the oven (approx. 34 x 41 cm) and dust with flour. Place the yeast dough on a floured work surface, knead briefly and roll out evenly on the fat pan. Cover and leave to rise in a warm place for approx. 20 minutes
3
In the meantime, roughly chop the hazelnut kernels. Put 250 g flour, 170 g butter in flakes, 80 g sugar, 1 pinch of salt and hazelnuts in a mixing bowl. Mix with the dough hooks of the hand mixer. Then work into crumbles with your hands and chill
4
Wash and halve the apricots, remove stones. Halve the halves again. Spread risen yeast dough evenly with jam, cover with apricot quarters and press in lightly. Sprinkle with hazelnut crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Allow the finished butter cake to cool on the fat pan
5
Waiting time approx. 40 minutes