Apricot crumble cake from the tray

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put 400 g of flour in a bowl and press a depression into it. Crumble yeast into it, sprinkle with 1 tablespoon of sugar. Spread 3 tablespoons of sugar on the flour rim. Melt 75 g butter. Add milk, warm up lukewarm. Stir in 1 egg.

2. 2

   Knead into the flour mixture with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Add boiling water to the apricots, rinse with cold water and remove the skin. Halve and stone the apricots. Mix 100 g flour, 50 g sugar, vanillin sugar and 75 g soft butter first with the dough hooks of the hand mixer, then work into crumbles with your hands. Mix sour cream, 4 eggs, 75 g sugar and sauce powder with the whisks of the hand mixer. Knead the yeast dough again. Grease baking tray (32 x 39 cm) and dust with flour. Roll out the yeast dough and let it rise for another 15 minutes. Spread the apricots on the dough, sprinkle with 2 tablespoons of sugar. Pour sour cream over it and spread the crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes.

3. 3

   Knead the yeast dough again. Grease baking tray (32 x 39 cm) and dust with flour. Roll out the yeast dough and let it rise for another 15 minutes. Spread the apricots on the dough, sprinkle with 2 tablespoons of sugar. Pour sour cream over it and spread the crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Remove from oven, sprinkle with sugar crystals and let cool off. Whipped cream tastes good with it

4. 4

   1 1/2 hour waiting time

Nutrition Facts

KCAL
240 kcal

CARBS
32 g

FATS
10 g

PROTEINS
5 g