Butter cake with apricot compote

Name: Butter cake with apricot compote
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 cube (42 g) Yeast; 1 TEASPOON + 250 g + 4 tablespoons sugar; 250 ml Milk; 500 g Flour; 1 pinch Salt; 1 egg (size M); 250 g Butter; 500 g Apricots; 100 g flaked almonds; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1 cube (42 g) Yeast
1 TEASPOON + 250 g + 4 tablespoons sugar
250 ml Milk
500 g Flour
1 pinch Salt
1 egg (size M)
250 g Butter
500 g Apricots
100 g flaked almonds
7-10 Tbsp Grease

Directions

1
For the dough, crumble the yeast and mix with 1 teaspoon sugar until the yeast is liquid. Warm the milk lukewarm. Knead flour, yeast mixture, salt, 50 g sugar, egg, 100 g soft butter and milk to a smooth dough.
2
Cover and leave to rise in a warm place for about 30 minutes until the dough has doubled.
3
Wash and quarter the apricots and remove the stone. Bring 4 tablespoons of sugar and apricots to the boil while stirring. Remove from heat and let cool.
4
Roll out the yeast dough in the greased fat pan of the oven (36 x 40 cm) and let it rise covered for another 45 minutes. Press deep depressions into the dough with your fingers. Dice remaining butter.
5
Spread the apricots and butter cubes in the hollows. Mix almonds and 200 g sugar, sprinkle on the dough.
6
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes. Let cool on a cake rack and cut into pieces. Whipped cream tastes good with it.