Filled butter cake with apricots & cranberries

Name: Filled butter cake with apricots & cranberries
Cook time: 1 h
Total time: 4 h
Yield: 24
Ingredients: 60 g Butter; 150 g Butter; 250 ml Milk; 100 ml Milk; 300 ml Milk; 1 cube (42 g each) Yeast; 50 g Sugar; 100 g Sugar; 200 g Sugar; 500 g Flour; 7-10 Tbsp Salt; 1 Egg (Gr. M); 1 Egg yolk (Gr. M); 1 pck. Vanilla custard powder; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 1 can(s) (à 850 ml) Apricots; 800 g Whipped cream; 3 pck. Cream stabiliser; 1 jar (250 g each) Wild cranberries (e.g. with plum & cinnamon; by Annes Feinste); 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

Halve the airy yeast base with sugar crust and fill with pudding cream and juicy fruit

COOK TIME
60 mins

TOTAL TIME
240 mins

Ingredients

Servings: 24

60 g Butter
150 g Butter
250 ml Milk
100 ml Milk
300 ml Milk
1 cube (42 g each) Yeast
50 g Sugar
100 g Sugar
200 g Sugar
500 g Flour
7-10 Tbsp Salt
1 Egg (Gr. M)
1 Egg yolk (Gr. M)
1 pck. Vanilla custard powder
7-10 Tbsp Flour
7-10 Tbsp Grease
1 can(s) (à 850 ml) Apricots
800 g Whipped cream
3 pck. Cream stabiliser
1 jar (250 g each) Wild cranberries (e.g. with plum & cinnamon; by Annes Feinste)
7-10 Tbsp Cling film

Directions

1
For the yeast dough melt 60 g butter. 1⁄4 Pour in l milk, remove from heat. Stir yeast with 50 g sugar until liquid. Knead flour, 1 pinch of salt, egg, yeast and milk mixture with the dough hooks of the mixer. Cover and leave to rise in a warm place for about 45 minutes.
2
For the cream mix 100 ml milk with pudding powder and 100 g sugar. Bring 300 ml milk to the boil. Stir in the pudding powder, bring to the boil and simmer for about 1 minute. Cover with foil and let cool off.
3
Knead the dough again. With floured hands spread on the greased fat pan (approx. 32 x 39 cm). Cover the pan and let it rise for about 15 minutes. Mix 200 g sugar and 1 egg yolk to crumbles. First spread 150 g butter in pieces, then sugar crumbles on the dough. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 30 minutes. Let it cool down.
4
Drain the apricots. Whip the cream in 2-3 portions until stiff, allowing the cream firmer to trickle in. Stir pudding until smooth, fold in cream. Cut the cake into 4 pieces, cut in half horizontally. Spread the cream on the lower cake layers. Spread apricots and cranberries in patches on top. Put the lid on top. Chill for about 1 hour.