Apricot cake from the tray

Name: Apricot cake from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 250 ml Milk; 1 cube (42 g) Yeast; 500 g Flour; 100 g + 2 tablespoons sugar; 1 pinch Salt; 100 g soft butter or margarine; 1 egg (size M); 1.2 kg Apricots; 1 package Vanillin sugar; 1-2 TABLESPOONS Lemon juice; 50 g flaked almonds; 1-2 TABLESPOONS Sugar crystals; 7-10 Tbsp Lemon balm; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

250 ml Milk
1 cube (42 g) Yeast
500 g Flour
100 g + 2 tablespoons sugar
1 pinch Salt
100 g soft butter or margarine
1 egg (size M)
1.2 kg Apricots
1 package Vanillin sugar
1-2 TABLESPOONS Lemon juice
50 g flaked almonds
1-2 TABLESPOONS Sugar crystals
7-10 Tbsp Lemon balm
baking paper

Directions

1
For the yeast dough, warm 100 ml of milk lukewarm. Crumble yeast into it and dissolve while stirring. Put flour, 100 g sugar and salt in a bowl and press a depression in the middle. Pour yeast milk into the hollow and mix with some flour from the rim. Cover with flour and leave to rise for about 15 minutes.
2
Add fat, egg and 150 ml milk, knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. In the meantime wash the apricots, dab dry and stone them. Put the apricots in a bowl and mix with vanilla sugar and lemon juice. Knead the yeast dough again with your hands, place it on a baking tray lined with baking paper, roll it out and leave it to rise in a warm place for about 20 minutes. Then spread the apricot halves evenly on the base, sprinkle with 2 tablespoons of sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. 2-3 minutes before the cake is ready, sprinkle with flaked almonds and toast until golden brown. Remove from the oven and leave to cool on a grid. Decorate the cake with sugar crystals and flakes of lemon balm.
3
Knead the yeast dough again with your hands, place it on a baking tray lined with baking paper, roll it out and leave it to rise in a warm place for about 20 minutes. Then spread the apricot halves evenly on the base, sprinkle with 2 tablespoons of sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. 2-3 minutes before the cake is ready, sprinkle with flaked almonds and toast until golden brown. Remove from the oven and leave to cool on a grid. Decorate the cake with sugar crystals and flakes of lemon balm. Whipped cream tastes good with it
4
1 3/4 hours waiting time