Cherry-apricot slices with marzipan

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the yeast dough, warm the milk lukewarm. Crumble yeast into it and dissolve while stirring. Put 500 g flour, 50 g sugar, egg, 50 g soft butter and 1 pinch of salt in a bowl. Add yeast milk. Knead with the dough hooks of the mixer for about 4 minutes to a smooth dough.

2. 2

   Cover and leave to rise in a warm place for about 45 minutes until the dough volume has doubled.

3. 3

   For the topping, thaw the cherries and drain the apricots. Coarsely grate the marzipan. Beat the egg white with lemon juice until stiff, then add 150 g sugar. First stir in almonds and then marzipan.

4. 4

   Pour into a piping bag with star-shaped spout.

5. 5

   Grease a fat pan (approx. 32 x 39 cm; deep baking tray) and dust with flour. Knead the yeast dough again briefly. Roll out on the baking tray, press into the corners with moistened fingers. Cover and leave to rise in a warm place for about 20 minutes.

6. 6

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).

7. 7

   Press depressions into the yeast dough at even intervals with your fingers. Spread 100 g butter in pieces in them. Spread apricots with the cut surface facing down and cherries on the dough. Spray marzipan mixture onto the cake in a grid pattern.

8. 8

   Bake in a hot oven for 20-25 minutes. Remove from the oven and let it cool down. Whipped cream tastes good with it.

Nutrition Facts

KCAL
240 kcal

CARBS
29 g

FATS
11 g

PROTEINS
5 g