Apricot pudding cake from the tray

Name: Apricot pudding cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 700 ml Milk; 500 g Flour; 60 g + 3 tablespoons sugar; 1 pinch Salt; 1 cube (42 g) Yeast; 80 g soft butter or margarine; 2 Eggs (size M); 1 package Pudding powder "Vanilla Flavor"; 1 can(s) (850 ml) Apricots; 7-10 Tbsp 1/2 340 g jar apricot jam; 7-10 Tbsp Sugar crystals; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

700 ml Milk
500 g Flour
60 g + 3 tablespoons sugar
1 pinch Salt
1 cube (42 g) Yeast
80 g soft butter or margarine
2 Eggs (size M)
1 package Pudding powder "Vanilla Flavor"
1 can(s) (850 ml) Apricots
7-10 Tbsp 1/2 340 g jar apricot jam
7-10 Tbsp Sugar crystals
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Warm 250 ml milk lukewarm. Put flour, 60 g sugar and salt in a bowl. Press a depression in the middle. Mix yeast and 5 tablespoons of warm milk and put it into the flour bowl. Mix with flour from the edge and dust with a little flour. Cover and leave to rise in a warm place for about 15 minutes.
2
Add fat, eggs and the remaining warm milk and knead into a smooth dough with the dough hooks of the hand mixer. Cover the dough again and let it rise for about 30 minutes. Heat 400 ml milk. Stir 50 ml milk, 3 tablespoons sugar and pudding powder until smooth. Stir the mixed powder into the boiling milk. Simmer the pudding while stirring for about 1 minute, then let it cool down a bit. Put the apricots in a sieve and let them drain. Knead the dough again, then roll out on a floured work surface in a rectangular shape (approx. 32 x 39 cm) and place on a greased baking tray of the same size. Cover and leave to rise again for approx. 15 minutes. Stir the pudding until smooth again. Press small hollows into the yeast dough with your thumb or a wooden handle.
3
Simmer the pudding while stirring for about 1 minute, then let it cool down a bit. Put the apricots in a sieve and let them drain. Knead the dough again, then roll out on a floured work surface in a rectangular shape (approx. 32 x 39 cm) and place on a greased baking tray of the same size. Cover and leave to rise again for approx. 15 minutes. Stir the pudding until smooth again. Press small hollows into the yeast dough with your thumb or a wooden handle. Put the pudding with a tablespoon into the hollows, then cover with apricot halves. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let them cool down. Heat up the jam, if necessary pass it through a sieve and brush the cooled cake with it. Decorate the cake with sugar crystals
4
Put the pudding with a tablespoon into the hollows, then cover with apricot halves. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let them cool down. Heat up the jam, if necessary pass it through a sieve and brush the cooled cake with it. Decorate the cake with sugar crystals
5
1 1/4 hours waiting time