Butter cake from the tray with apricots and cranberries

Name: Butter cake from the tray with apricots and cranberries
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 550 g Flour; 80 g Sugar; 1 pinch Salt; 1 cube (42 g) Yeast; 200 ml Milk; 155 g Butter; 2 Eggs (size M); 1.5 kg Apricots; 1 glass (225 ml) Cranberries; 2 packages Vanillin sugar; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

550 g Flour
80 g Sugar
1 pinch Salt
1 cube (42 g) Yeast
200 ml Milk
155 g Butter
2 Eggs (size M)
1.5 kg Apricots
1 glass (225 ml) Cranberries
2 packages Vanillin sugar
7-10 Tbsp Grease

Directions

1
Pour the flour into a bowl and press a depression into it. Warm 100 ml milk lukewarm. Crumble yeast into the hollow, add 40 g sugar and milk and mix with some flour from the rim to a thick mash. Cover the pre-dough and let it rise in a warm place for about 15 minutes
2
Melt the butter, add 100 ml of milk and warm up lukewarm. Add the rest of the sugar, milk mixture, eggs and salt to the pre-dough and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise again for about 30 minutes
3
Wash, stone and quarter the apricots. Knead the dough again. Roll out 2/3 of the yeast dough rectangularly (32 x 39 cm) on a floured work surface. Coat baking tray (32 x 39 cm) with fat and line with the dough. Spread with cranberries, place apricots on top with the skin side facing upwards. Roll out the rest of the yeast dough to the same size and lay it on the apricots using the dough roller. Spread 30 g butter in flakes and vanilla sugar on top. Leave to rise in a warm place for about 10 minutes
4
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Remove the cake from the oven and let it cool down
5
Cut the cake into pieces. Whipped cream tastes good with it
6
Waiting time approx. 30 minutes