Gooseberry-apricot cake from the tray

Name: Gooseberry-apricot cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 1/4 l Milk; 50 g Butter or margarine; 500 g Flour; 1 package (7 g) Dry yeast; 250 g Sugar; 1 egg (size M); 7-10 Tbsp Salt; 1 kg Gooseberries; 1 jar(s) (850 ml; drained weight 540 g) Apricots; 2 Protein (size M); 100 g Coconut flake; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

1/4 l Milk
50 g Butter or margarine
500 g Flour
1 package (7 g) Dry yeast
250 g Sugar
1 egg (size M)
7-10 Tbsp Salt
1 kg Gooseberries
1 jar(s) (850 ml; drained weight 540 g) Apricots
2 Protein (size M)
100 g Coconut flake
7-10 Tbsp Grease

Directions

1
Warm the milk and fat. Mix flour and yeast. Add 100 grams of sugar, egg and salt, pour the warm milk over it and knead it with the dough hooks of the hand mixer to a smooth dough.
2
Cover and leave to rise in a warm place for 30 minutes. In the meantime, clean and wash the gooseberries and drain them well. Apricots should also be drained. Knead the yeast dough again, roll out on a greased baking tray (37x41 cm) and cover with the gooseberries and apricots.
3
Sprinkle 50 grams of sugar over the fruit. Bake the cake in the preheated oven (electric: 200°C/ gas: level 3) for about 30 minutes. Beat the egg white until stiff and gradually add the remaining sugar.
4
Fold in the grated coconut. Pour the coconut mixture into a piping bag with perforated spout, spray small tuffs onto the cake ten minutes before the end of the baking time and bake until the end. Makes 20 pieces.