Sugar cake from the tray

Ingredients

Directions

1. 1

   Mix flour, salt, vanillin sugar and 50 g sugar in a mixing bowl. Warm the milk lukewarm. Crumble yeast into it and dissolve in it. Add egg, oil, butter and yeast milk to the flour mixture. Mix everything with the dough hooks of the hand mixer until smooth. Cover and leave to rise in a warm place for about 40 minutes

2. 2

   Grease the fat pan (approx. 32 x 39 cm). Knead the yeast dough with floured hands and roll out on the fat pan. Cover and allow to rise again for approx. 20 minutes

3. 3

   Mix crème fraîche and 75 g sugar. Prick the dough several times with a fork. Press approx. 60 depressions into the yeast dough with your fingers or with the handle of a wooden spoon. Press 1 sugar cube into each depression. Spread crème fraîche on the dough. Bake the cake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes. Let cool off

4. 4

   Drain the apricots and collect the juice. Stir starch and 3 tablespoons of water until smooth. Bring apricot juice, lemon juice and 1/8 l water to the boil. Stir in starch and bring to the boil again briefly. Fold in the apricots. Let cool down. Serve cake with apricot compote and possibly whipped cream