nut cake

Ingredients

Directions

1. 1

   Warm the milk slightly. Stir in yeast and 40 g sugar. Put flour, lukewarm fat, 1 egg, salt and lemon zest in a bowl. Add yeast milk and knead with the dough hooks of the hand mixer.

2. 2

   Cover the dough and let it rise in a warm place for about 30 minutes. In the meantime, chop 80 g each of nuts and almonds in the universal chopper. Finely dice 80 g apricots. Separate 1 egg. Beat the egg whites until stiff, while letting 40 g sugar trickle in.

3. 3

   Mix in chopped nuts, almonds and apricots. Knead the dough and roll out into a rectangle (25x35 cm) on a floured work surface. Whisk the egg yolks. Spread nut mixture on the dough, leaving 2 cm free on the upper short side and brush with egg yolk.

4. 4

   Roll up from the lower short side. Grease a box form (25 cm long, 2 litres capacity) and sprinkle with breadcrumbs. Add the roll and brush with egg yolk. Bake in the preheated oven (electric: 175 °C/ gas: level 2/ convection oven 160 °C) for about 1 hour.

5. 5

   After 30 minutes baking time cover the surface with aluminium foil. Let the nut cake rest in the tin for 10 minutes. Turn out of the mould and let it cool down on a grid. Mix icing sugar and lemon juice and spread on the cake.

6. 6

   Decorate with remaining nuts and apricots. Let the icing dry. Cut the cake into slices and place on a plate. Whipped cream tastes good with it.