Plum-apricot yeast cake from the tray with advocaat

Name: Plum-apricot yeast cake from the tray with advocaat
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 300 ml Milk; 1 cube (42 g) fresh yeast; 500 g Flour; 125 g Sugar; 1 package "Grated lemon peel"; 7-10 Tbsp Salt; 1 egg (size M); 60 g soft butter or margarine; 750 g Plums; 1 1/2 can(s) (à 850 ml) Apricots; 100 g Almond leaves; 75 g Apricot Jam; 200 g Whipped cream; 3 TABLESPOONS Egg liqueur

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

300 ml Milk
1 cube (42 g) fresh yeast
500 g Flour
125 g Sugar
1 package "Grated lemon peel"
7-10 Tbsp Salt
1 egg (size M)
60 g soft butter or margarine
750 g Plums
1 1/2 can(s) (à 850 ml) Apricots
100 g Almond leaves
75 g Apricot Jam
200 g Whipped cream
3 TABLESPOONS Egg liqueur

Directions

1
Warm the milk lukewarm. Dissolve yeast in it. Put flour, sugar, lemon rind, salt, egg and fat in a mixing bowl. Add yeast milk and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 30 minutes. In the meantime, wash, halve and stone the plums. Drain the apricots on a sieve. Knead the dough again and roll out on the greased fat pan of the oven (32x39cm). Cover and leave to rise for another 15 minutes. Alternately cover the yeast dough with plums and apricots. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30-35 minutes. After 10 minutes sprinkle the cake with the flaked almonds. Remove the cake and let it cool down a little. Warm up the jam, pass it through a sieve and spread it on the fruits. Let the cake cool down and cut it into pieces. Whip cream until stiff, fold in advocaat. Serve plum-apricot cake with the advocaat cream. Makes about 20 pieces
2
Cutlery: Christofle
3
Bowls: Glass cook
4
Loop, cachepots own