Cherry-apricot slices with marzipan

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put flour, 50 g sugar, salt, 50 g soft butter and egg into a mixing bowl. Warm milk lukewarm, dissolve yeast in it and also put it into the mixing bowl. Knead with the dough hooks of the hand mixer for about 2 minutes to a smooth yeast dough. Cover and leave to rise in a warm place for 30-40 minutes. Wash the apricots, dab dry, cut in half and remove stones. Wash cherries, drain well, remove stalks and stones

2. 2

   Grease a fat pan of the oven (approx. 34 x 41 cm) and dust with flour. Briefly knead the yeast dough on a floured work surface and roll out evenly on the fat pan. Cover and leave to rise in a warm place for approx. 20 minutes. Coarsely grate the marzipan. Beat egg white and lemon juice until stiff. Add 150 g sugar and almonds and stir in. Add marzipan and stir in with the whisk of the hand mixer. Pour the macaroon mixture into a piping bag with star-shaped spout

3. 3

   Press depressions into the risen yeast dough with 2 fingers at even intervals. Spread 100 butter in small flakes in the hollows. Spread apricots with the cut surface facing down and cherries on the dough. Spray a grid with the macaroon mixture onto the cake. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Allow the finished butter cake to cool on the fat pan

4. 4

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
240 kcal

CARBS
29 g

FATS
11 g

PROTEINS
5 g