Butter cake with apricots and almonds

Name: Butter cake with apricots and almonds
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 400 g Flour (Type 550); 1 (7 g) Bag of dry baking yeast; 125 g Sugar; 1 package Vanillin sugar; 1 package (6 g) grated lemon peel with dextrose; 1 pinch Salt; 150 g Butter; 1/4 l Milk; 1 egg (size M); 3 can(s) (each 425 ml/ 250 g stripping) Apricots; 100 g flaked almonds; 7-10 Tbsp Fat and flour

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

400 g Flour (Type 550)
1 (7 g) Bag of dry baking yeast
125 g Sugar
1 package Vanillin sugar
1 package (6 g) grated lemon peel with dextrose
1 pinch Salt
150 g Butter
1/4 l Milk
1 egg (size M)
3 can(s) (each 425 ml/ 250 g stripping) Apricots
100 g flaked almonds
7-10 Tbsp Fat and flour

Directions

1
Mix flour, yeast, 50 g sugar, vanillin sugar, grated lemon rind and salt in a bowl. Melt 60 g butter in a saucepan, add cold milk and add the lukewarm mixture to the flour mixture in the bowl. Add the egg and knead everything with the dough hooks of the hand mixer for about 4 minutes. Cover and leave to rise in a warm place for about 45 minutes. In the meantime, drain the apricots on a sieve.
2
Roll out the yeast dough on a greased and floured baking tray (32x37 cm) and let it rise for another 15-20 minutes. Then cover the dough with apricot halves and sprinkle with almonds and remaining sugar. Spread the remaining fat in thick flakes on the cake and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 25 minutes. Let the cake cool down on the baking tray and cut it into approx. 20 pieces. Amaretto cream tastes good with it