Apricot-Plum-Cake

Name: Apricot-Plum-Cake
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 75 g butter/margarine; 300 ml Milk; 1 cube (42 g) fresh yeast; 500 g Flour; 125 g Sugar; 7-10 Tbsp grated rind of; 1 untreated lemon; 1 pinch Salt; 1 Egg (Gr. M); 750 g Plums; 1 1/2 (425 ml each) or 3 tins of apricots; 7-10 Tbsp Grease; 75 g Apricot Jam; 100 g flaked almonds; 200 g Whipped cream; 3-4 Tbsp Egg liqueur

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

75 g butter/margarine
300 ml Milk
1 cube (42 g) fresh yeast
500 g Flour
125 g Sugar
7-10 Tbsp grated rind of
1 untreated lemon
1 pinch Salt
1 Egg (Gr. M)
750 g Plums
1 1/2 (425 ml each) or 3 tins of apricots
7-10 Tbsp Grease
75 g Apricot Jam
100 g flaked almonds
200 g Whipped cream
3-4 Tbsp Egg liqueur

Directions

1
Melt the fat. Add milk and dissolve the yeast in it. Knead with flour, sugar, lemon peel, salt and egg to a dough. Cover and leave in a warm place for 30-40 minutes.
2
Wash plums, cut in half, stone. Drain the apricots. Knead dough again. Roll out on the greased fat pan (approx. 35 x 40 cm). Cover and leave to rise for a further 15 minutes
3
Cover the dough in strips with the fruit. Bake in a hot oven (electric cooker 200 °C / convection oven: 175 °C / gas: level 3) for 20-25 minutes. Warm up the jam while stirring. Spread the fruits on top. Sprinkle with almonds. Bake the cake for another 10 minutes. Let it cool down
4
Whip cream until stiff, fold in advocaat. Cut the cake into pieces and serve with the advocaat cream