Yeast poppy seed cake with apricots

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 24
  • 275 g Butter
  • 300 g Flour
  • 625 ml Milk
  • 1/2 cube (21 g) fresh yeast
  • 1 TEASPOON + 250 g + 4 tablespoons sugar
  • 3 Eggs (size M)
  • 50 g Durum wheat semolina
  • 7-10 Tbsp Salt
  • 500 g ground poppy seed
  • 250 g Low-fat curd
  • 250 g Schmand
  • 1 can(s) (850 ml) Apricots
  • 1 can(s) (425 ml) Apricots
  • 2 packages glaze
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Melt 150 g butter and let it cool down. Sieve the flour into a bowl. Make a depression in the middle. Warm 125 ml milk lukewarm. Crumble yeast into it, add 1 teaspoon sugar and mix. Pour into the depression and sprinkle with some flour from the rim. Cover and leave to rise in a warm place for about 20 minutes

  2. 2

    Separate two eggs. Heat 500 ml milk, 125 g butter and 150 g sugar. Stir in semolina, 1 pinch of salt and poppy seeds and let everything swell for about 5 minutes at low heat while stirring constantly. Remove from the heat and let it cool down for about 15 minutes. Stir egg yolks, quark, sour cream until smooth and stir into the poppy seed mixture. Beat the egg whites with the whisks of the hand mixer until stiff and fold into the poppy seed mixture

  3. 3

    Add 100 g sugar, liquid butter, 1 egg and 1 pinch of salt to the pre-dough and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise for about 1 hour. Drain the apricots well in a sieve, collecting the juice. Measure out 500 ml of juice. Grease the fat pan of the oven (32 x 39 cm). Knead yeast dough with lightly floured hands for about 5 minutes until bubbles appear. Roll out yeast dough on the baking tray. Spread poppy seed mixture on top and spread the apricots on top with the cut surface facing down. Leave to rise for about 15 minutes

  4. 4

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Take out and let cool down. In a pot, mix the cake glaze, 4 level tablespoons of sugar and 500 ml apricot juice. Bring to the boil briefly while stirring. Spread the icing on the cake and refrigerate for another 1 hour until the icing is firm.

  5. 5

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
400 kcal
CARBS
36 g
FATS
23 g
PROTEINS
10 g