Apricot-plum cake with almonds

Name: Apricot-plum cake with almonds
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 7-10 Tbsp Grease; 1 kg Plums, 750 g apricots; 7-10 Tbsp l375 g + some flour (type 550); 1 package Yeast dough guarantor; 50 g + 2-3 go. tablespoon sugar; 1 package Vanillin sugar, salt; 1/2 TEASPOON grated rind of 1 untreated lemon; 1 Egg (Gr. M); 50 g + 50 g soft butter; 200 ml + 1/4 l milk; 1 package Bake-proof "Vanilla" pudding cream; 150 g Fresh cream; 4-5 Tbsp flaked almonds

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

7-10 Tbsp Grease
1 kg Plums, 750 g apricots
7-10 Tbsp l375 g + some flour (type 550)
1 package Yeast dough guarantor
50 g + 2-3 go. tablespoon sugar
1 package Vanillin sugar, salt
1/2 TEASPOON grated rind of 1 untreated lemon
1 Egg (Gr. M)
50 g + 50 g soft butter
200 ml + 1/4 l milk
1 package Bake-proof "Vanilla" pudding cream
150 g Fresh cream
4-5 Tbsp flaked almonds

Directions

1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep). Wash, halve and stone plums and apricots
2
Mix 375 g flour and yeast dough Garant 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 with the dough hooks of the hand mixer for about 2 minutes until smooth. Dust with some flour and form into a roll. Roll out on the fat pan
3
Put 1/4 l milk and cream powder into a high mixing bowl. Using the hand mixer, first mix for 1 minute at lowest setting, then whip at highest setting for 1 minute. Immediately stir in the crème fraîche with the hand mixer. Spread on the floor and spread the fruit on top. Leave to rest for 15 minutes. Place in a preheated oven (electric cooker:
4
200 °C/air circulation: 175 °C/gas: level 3) Bake for approx. 30 minutes
5
Sprinkle the cake with 50 g butter flakes and almonds. Continue baking at the same temperature for about 20 minutes. Leave with 2-3. Sprinkle with tbsp. sugar. Cool down