Apricot cake with trail mix

Name: Apricot cake with trail mix
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 500 g Flour; 1 cube (42 g) Yeast; 1/4 l Buttermilk; 1 TEASPOON + 125 g sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 tablespoon (25 g) soft butter; 1 Egg (Gr. M); 7-10 Tbsp Grease; 2 can(s) (425 ml each) Apricots; 150 g Student food; 2 TABLESPOONS Icing sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

500 g Flour
1 cube (42 g) Yeast
1/4 l Buttermilk
1 TEASPOON + 125 g sugar
1 package Vanillin sugar
1 pinch Salt
1 tablespoon (25 g) soft butter
1 Egg (Gr. M)
7-10 Tbsp Grease
2 can(s) (425 ml each) Apricots
150 g Student food
2 TABLESPOONS Icing sugar

Directions

1
Pour the flour into a bowl and make a depression in the middle. Crumble the yeast into it. Heat buttermilk and 1 teaspoon sugar. Pour the yeast into the hollow and mix with some of the flour to make a pre-dough. Cover and leave to rise in a warm place for about 30 minutes
2
Add 2.125 g sugar, vanillin sugar, salt, butter in pieces and egg to the pre-dough. Knead to a smooth dough. Roll out on a greased baking tray (approx. 35 x 40 cm). Leave to rise in a warm place for another 20 minutes
3
Drain the apricots. Roughly chop trail mix. Spread the apricots on the dough with the curvature upwards. Sprinkle the trail mix over the apricots. Bake in the preheated oven (electric cooker: 175 °C / fan-assisted oven: 150 °C / gas mark 2) for about 30 minutes. Let the cake cool down. Then dust with icing sugar