Butter cake with apricot jam

Ingredients

Directions

1. 1

   For the dough, crumble the yeast and mix with 1 teaspoon sugar until the yeast is liquid. Warm the milk lukewarm. Knead flour, 50 g sugar, 1 pinch of salt, yeast, milk, egg and 100 g butter with the dough hooks of the mixer to a smooth dough.

2. 2

   Then cover and leave to rise in a warm place for about 30 minutes until the dough volume has doubled.

3. 3

   Drain the apricots, halve the halves again. Bring the apricots, lemon juice and 1 tbsp. sugar to a boil while stirring. Remove from the stove and let cool off.

4. 4

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the grease pan of the oven (deep baking tray; 32 x 39 cm). Roll out the dough evenly on the pan, cover and leave to rise for a further 45 minutes.

5. 5

   Press deep depressions into the dough with a wooden spoon handle. Dice 150 g butter and spread it with apricots in the hollows. Mix almonds and 200 g sugar, sprinkle the dough on top. Bake in a hot oven for 30-40 minutes.

6. 6

   Let it cool down. Go with vanilla cream.