Covered nectarine sheet cake (yeast dough)

Name: Covered nectarine sheet cake (yeast dough)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 625 g Flour; 2 packages Dry yeast; 80 g + 100 g butter; 300 ml Milk; 275 g Sugar; 1 egg (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 1.5 kg Nectarines; 250 ml Peach or multivitamin juice; 3 TABLESPOONS Lemon juice; 75 g Cornstarch; 6-7 TABLESPOONS Apricot brandy; 1 package Vanillin sugar; 150 g Almond slivers; 3 TABLESPOONS Sugar crystals; 2-3 TEASPOONS Icing sugar; 7-10 Tbsp Lemon balm; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

625 g Flour
2 packages Dry yeast
80 g + 100 g butter
300 ml Milk
275 g Sugar
1 egg (size M)
7-10 Tbsp grated rind of 1 untreated lemon
1.5 kg Nectarines
250 ml Peach or multivitamin juice
3 TABLESPOONS Lemon juice
75 g Cornstarch
6-7 TABLESPOONS Apricot brandy
1 package Vanillin sugar
150 g Almond slivers
3 TABLESPOONS Sugar crystals
2-3 TEASPOONS Icing sugar
7-10 Tbsp Lemon balm
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Mix flour and dry yeast. Melt 80 g butter and add milk. Add 100 g sugar, egg, lukewarm milk-fat mixture and lemon zest to the flour. Knead well with the dough hooks of the hand mixer, cover and leave to rise for about 30 minutes. Wash and halve the nectarines and remove the stone. Quarter the nectarines and cut into thin slices.
2
Bring nectarines, 100 g sugar, 100 ml peach and lemon juice to the boil. Stir starch, rest of juice and schnaps until smooth. Add to the nectarines while stirring. Bring to the boil briefly and allow to cool slightly. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Roll out about half of the dough on the fat pan, cover and leave to rise for 10-15 minutes. Roll out the rest of the dough to the size of the fat pan and dust with flour. Fold the dough carefully. Spread the nectarine compote on the dough in the fat pan and smooth it down. Carefully place the dough lid over the filling. Press well on the edge. Let it rise again for another 15 minutes.
3
Fold the dough carefully. Spread the nectarine compote on the dough in the fat pan and smooth it down. Carefully place the dough lid over the filling. Press well on the edge. Let it rise again for another 15 minutes. Melt 100 g butter. Stir in 75 g sugar, vanillin sugar and almonds. Let the mixture cool down a bit and spread it on the cake. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Let it cool down. Sprinkle with hail and icing sugar and decorate with lemon balm. Whipped cream tastes good with it
4
Stir in 75 g sugar, vanillin sugar and almonds. Let the mixture cool down a bit and spread it on the cake. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Let it cool down. Sprinkle with hail and icing sugar and decorate with lemon balm. Whipped cream tastes good with it
5
Waiting time approx. 20 minutes