Apricot cake from the tray

Name: Apricot cake from the tray
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 400 g + some flour; 75 g + 2 tablespoons sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 1 Egg (Gr. M); 50 g + some soft butter; 200 ml + 1/2 l milk; 1 cube (42 g) fresh yeast; 100 g Marzipan raw mass; 2 (12 g) easy go. Tsp cornstarch; 1 package Pudding powder "Vanilla"; 1,25-1,5 kg fresh apricots (alternatively 2 cans of 850 ml each); 50 g flaked almonds; 150–200 g Apricot Jam; 7-10 Tbsp Cling film

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

400 g + some flour
75 g + 2 tablespoons sugar
1 package Vanillin sugar
7-10 Tbsp Salt
1 Egg (Gr. M)
50 g + some soft butter
200 ml + 1/2 l milk
1 cube (42 g) fresh yeast
100 g Marzipan raw mass
2 (12 g) easy go. Tsp cornstarch
1 package Pudding powder "Vanilla"
1,25-1,5 kg fresh apricots (alternatively 2 cans of 850 ml each)
50 g flaked almonds
150–200 g Apricot Jam
7-10 Tbsp Cling film

Directions

1
Mix 400 g flour, 75 g sugar, vanillin sugar and 1 pinch of salt. Add the egg and 50 g butter in flakes. Warm 200 ml milk lukewarm. Remove from the heat. Crumble the yeast into it and dissolve it. Add yeast milk.
2
Knead everything smooth with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes.
3
Coarsely grate the raw marzipan paste. Boil 400 ml milk. Mix starch, pudding powder, 2 tablespoons sugar and 100 ml milk. Stir into the boiling milk and simmer for 1 minute while stirring. Remove from the stove. Dissolve marzipan in it. Place foil directly on the pudding surface. Let it cool down.
4
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep). Knead the dough on some flour again. If the dough is too moist, knead in some more flour. Place on the fat pan. Press to the flat base with floured hands, press up a little at the edges. Cover the pan and let it rise in a warm place for about 20 minutes.
5
Wash the apricots and dab dry. Halve the fruits, stone them and, depending on their size, possibly halve them again. Stir the pudding until smooth and spread on the dough. Place the apricots on top with the curvature upwards.
6
Bake the cake in the preheated oven (electric oven: 175°C/circulating air: 150°C/gas: level 2) for 30-40 minutes. Roast the flaked almonds in a pan without fat until golden brown and remove. Heat up the confi ture.
7
Take the cake out of the oven. Immediately spread with the warm jam and sprinkle with the flaked almonds.