Blitz butter cake with apricot jam

Name: Blitz butter cake with apricot jam
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 1 cube (42 g) fresh yeast; 1 TABLESPOON + 60 g sugar; 300 g Whipped cream; 500 g Flour; 2 packages Vanillin sugar; 1 pinch Salt; 1 egg (size M); 75 g demerara sugar; 280 g Apricot Jam; 1-2 TABLESPOONS Rum; 125 g soft butter; 100 g Hazelnut flakes; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

1 cube (42 g) fresh yeast
1 TABLESPOON + 60 g sugar
300 g Whipped cream
500 g Flour
2 packages Vanillin sugar
1 pinch Salt
1 egg (size M)
75 g demerara sugar
280 g Apricot Jam
1-2 TABLESPOONS Rum
125 g soft butter
100 g Hazelnut flakes
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Stir yeast and 1 tbsp. sugar until the yeast becomes liquid. Warm the cream until lukewarm. Mix flour, 60 g sugar, 1 packet vanillin sugar and salt in a bowl. Add egg, yeast and lukewarm cream and mix with a mixing spoon. Then place the dough on a floured work surface and knead well. Put the dough back into the floured bowl, cover and leave to rise in a warm place for 30-40 minutes
2
Mix brown sugar and 1 packet of vanillin sugar Grease a fat pan (approx. 32 x 39 cm) and dust with flour. Roll out the dough in the fat pan and let it rise in a warm place for 20-30 minutes Press flat depressions into the dough with your fingers. Mix jam and rum and put it into the depressions as a blob. Spread soft flakes of butter in between. Sprinkle hazelnut leaves and brown sugar in between as well
3
Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes. Let the butter cake cool down on the fat pan, then cut into pieces
4
Waiting time approx. 50 minutes