Apricot yeast cake with spice crumbles

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Place 550 g flour and 1 pinch of salt in a large mixing bowl. Stir yeast and 1 tablespoon sugar until liquid. Add 75 g sugar and liquid yeast to the flour. Melt 75 g butter and add milk. Add lukewarm fat-milk mixture and egg to the flour. Mix to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for 45 minutes. Pour the apricots into a sieve, drain well. For the crumbles, dice 150 g butter. Put 300 g flour, 150 g sugar, salt, vanillin sugar, egg yolk, diced butter, cinnamon, ginger, aniseed and cloves in a bowl and work into crumbles with your hands. Knead the yeast dough with floured hands again. Place the dough on a greased, with

2. 2

   Add flour sprinkled fat pan of the oven (32 x 39 cm). Let it rise again in a warm place for about 20 minutes. Then spread apricots and 75 g butter in flakes on top. Sprinkle with the crumbles and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Remove from the oven, place on a rack and allow to cool. Serve dusted with icing sugar

3. 3

   waiting time approx. 2 hours

4. 4

   Use a basic recipe for the crumbles and add cinnamon, ginger, aniseed and cloves

Nutrition Facts

KCAL
360 kcal

CARBS
52 g

FATS
14 g

PROTEINS
6 g