Butter cake with apricot jam

Name: Butter cake with apricot jam
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 cube (42 g) Yeast; 1 TEASPOON + 50 g + 1 tablespoon + 200 g sugar; 1⁄4 l Milk; 500 g flour, salt; 1 Egg (Gr. M); 100 g soft + some + 150 g cold butter; 1 can(s) (850 ml) Apricots; 1 TABLESPOON Lemon juice; 100 g flaked almonds

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1 cube (42 g) Yeast
1 TEASPOON + 50 g + 1 tablespoon + 200 g sugar
1⁄4 l Milk
500 g flour, salt
1 Egg (Gr. M)
100 g soft + some + 150 g cold butter
1 can(s) (850 ml) Apricots
1 TABLESPOON Lemon juice
100 g flaked almonds

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, 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
Then cover and leave to rise in a warm place for about 30 minutes until the dough volume has doubled.
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
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
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
Let it cool down. Go with vanilla cream.