Apricot-Plum Cake
easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp Grease
- 1 kg Plums
- 750 g Apricots
- 375 g Wheat flour (Type 550)
- 1 package Yeast dough guarantor
- 50 g + 2-3 go. tablespoon sugar
- 1 package Vanillin sugar
- 7-10 Tbsp Salt
- 1/2 TEASPOON grated rind of 1 untreated lemon peel
- 1 egg (size M)
- 50 g + 50 g soft butter
- 200 ml + 1/4 l milk
- 1 package Bake-proof "Vanilla" pudding cream
- 150 g Fresh cream
- 50 g flaked almonds
- 7-10 Tbsp Cream
Directions
- 1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep). Wash, halve and stone the plums and apricots. Mix flour and yeast dough guarantor in a mixing bowl. Add 50 g sugar, vanillin sugar, 1 pinch of salt, lemon zest, egg, 50 g butter and 200 ml milk. Knead everything smooth with the dough hooks of the hand mixer for about 2 minutes.
- 2
Dust with some flour, form into a roll and roll out on the fat pan. Pour 1/4 litre of milk into a high mixing bowl. Add cream powder. Using a hand mixer, first mix for 1 minute on lowest setting, then whip for 1 minute on highest setting. Immediately stir in the crème fraîche with the hand mixer and spread on the cake. Spread fruit on top. Leave to rest for about 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Sprinkle cake with 50 g butter in flakes and 2/3 almond flakes and bake for about 20 minutes. Sprinkle with 2-3 heaped tablespoons of sugar and let it cool down.
- 3
Spread fruit on top. Leave to rest for about 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Sprinkle cake with 50 g butter in flakes and 2/3 almond flakes and bake for about 20 minutes. Sprinkle with 2-3 heaped tablespoons of sugar and let it cool down. Roast the rest of the flaked almonds. Cut the cake into pieces and decorate with cream and almonds
Nutrition Facts
220 kcal
30 g
9 g
4 g
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