Plum-apricot yeast cake from the tray with advocaat (with fresh apricots)

Name: Plum-apricot yeast cake from the tray with advocaat (with fresh apricots)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 300 ml Milk; 160 g Sugar; 1 cube (42 g) fresh yeast; 60 g soft butter or margarine; 500 g Flour; 1 package (6 g) grated lemon peel; 7-10 Tbsp Salt; 1 egg (size M); 750 g Plums; 900 g Apricots; 100 g flaked almonds; 1 Cup (; 7-10 Tbsp 200 g) Whipped cream; 3 TABLESPOONS Egg liqueur; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

300 ml Milk
160 g Sugar
1 cube (42 g) fresh yeast
60 g soft butter or margarine
500 g Flour
1 package (6 g) grated lemon peel
7-10 Tbsp Salt
1 egg (size M)
750 g Plums
900 g Apricots
100 g flaked almonds
1 Cup (
7-10 Tbsp 200 g) Whipped cream
3 TABLESPOONS Egg liqueur
7-10 Tbsp Grease

Directions

1
Warm up the milk. Mix 1/3 with 1 tablespoon sugar and the yeast. Cover and leave to rise in a small bowl. Melt the fat in the rest of the warm milk
2
Put the flour in a mixing bowl. Stir in the yeast dough. Add 50 g sugar, lemon zest, salt, egg and milk-fat mixture and knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes
3
Meanwhile wash, halve and stone the plums and apricots. Knead the dough again and press it with moistened hands into the greased fat pan of the oven (32x39cm). Cover and leave to rise for another 15 minutes
4
Alternately cover the yeast dough with plums and apricots. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. After 10 minutes baking time, sprinkle the cake with flaked almonds. Remove the cake and sprinkle with the rest of the sugar. Leave to cool and cut open. Whip cream until stiff, fold in advocaat and serve with the plum-apricot cake