Butter cake with apricots
easy
75 mins
75 mins
Ingredients
- 175 g Butter
- 1/4 l Milk
- 1 cube (42 g) fresh yeast
- 200 g Sugar
- 1 egg (size M)
- 500 g Flour
- 1 pinch Salt
- 7-10 Tbsp grated peel of 1
- 7-10 Tbsp untreated lemon
- 1 can(s) (850 ml) Apricots
- 7-10 Tbsp Grease
- 100 g flaked almonds
Directions
- 1
Melt 50 g butter. Warm the milk lukewarm. Dissolve yeast in it. Put 75 g sugar, egg, flour, salt and lemon zest in a bowl. Add yeast milk and liquid butter and work into a smooth dough with the dough hooks.
- 2
Form into a ball with floured hands and place in a bowl sprinkled with flour. Dust the yeast ball lightly with flour, cover and leave to rise in a warm place for about 20 minutes. In the meantime, cut the remaining butter into small cubes and chill.
- 3
Drain apricot halves well and cut in half. Roll out the dough on a greased baking tray. Press the apricots in a little. Let them rise again for about 15 minutes. With a wooden spoon handle between the apricots, make small depressions in the dough d
- 4
Put butter cubes in. Sprinkle with flaked almonds and remaining sugar. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. Results in about 24 pieces.
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