Strawberry and apricot cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Place flour, fat, 60 g sugar, egg yolk and baking powder in a bowl and knead ingredients with the dough hooks of the hand mixer to a smooth dough. Wrap the dough in foil and chill for about 1 hour.

2. 2

   Grease a fruitcake tin (24 cm Ø) thinly and sprinkle with half of the breadcrumbs. Roll out the dough on a floured work surface to the size of the mould. Line the mould with the dough, press the rim well and prick the base several times with a fork.

3. 3

   Sprinkle with the remaining breadcrumbs. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. Turn out the base from the pan and let it cool down. Wash the strawberries, except for a few berries for decoration, clean.

4. 4

   Cut half into columns. Boil up wine, 1/8 litre water and remaining sugar. Stir starch and a little cold water until smooth, add to the pot and bring to the boil again. Fold in the strawberry slices, let the compote cool down a bit, put it on the bottom and let it get firm.

5. 5

   Blanch the apricots briefly in boiling water, rinse with cold water and peel the skin. Halve the apricots, remove the stone and cut some of the apricots into slices. Halve or quarter the remaining strawberries depending on their size.

6. 6

   Cover the cake generously with the fruit. Warm the jam, pass through a sieve, cover the fruit with it and let it set. Dust the edge of the cake and the remaining strawberries with icing sugar. Serve the cake decorated with the strawberries.

7. 7

   Results in about 12 pieces.