Rose cake with apricots

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 500 g Flour
  • 1 package Dry yeast
  • 1 pinch Salt
  • 75 g Sugar
  • 1/4 l Milk
  • 100 g Butter or margarine
  • 1 egg (size M)
  • 300 g dried apricots
  • 60 g roughly chopped pistachios
  • 200 g Marzipan raw mass
  • 7-10 Tbsp Peel and juice of 1 untreated lemon
  • 300 g Apricot Jam
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp parchment paper

Directions

  1. 1

    Mix flour, yeast, salt and sugar. Heat the milk and melt the fat in it. Add the milk-fat mixture and egg to the flour and work vigorously with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes.

  2. 2

    In the meantime, finely dice the apricots, mix with the pistachios, lemon peel and juice and 150 g apricot jam. Knead the dough and roll out into a large rectangle (25 x 80 cm) on a floured work surface.

  3. 3

    Spread the filling over it. Roll up the dough and cut into 4 cm thick slices. Place them side by side in the greased springform pan (26 cm Ø). Let it rise for another 10-15 minutes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 45 minutes.

  4. 4

    If necessary, cover with parchment paper after 30 minutes. Warm up the rest of the jam and coat the cake with it. Makes about 20 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake