Yoghurt wreath with apricots and pumpkin seed crumbles

Name: Yoghurt wreath with apricots and pumpkin seed crumbles
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 15
Ingredients: 1 can(s) (425 ml) Apricots; 200 g Carrots; 100 g Pumpkin seeds; 500 g + 1 tablespoon of flour; 375 g Sugar; 100 g Butter; 2 packages Bourbon vanilla sugar; 2 TEASPOONS Baking soda; 2 TEASPOONS Baking Powder; 1 TEASPOON Cinnamon powder; 1/2 TEASPOON Salt; 400 g Whole milk yoghurt; 200 ml tasteless oil; 100 g Dark chocolate; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 15

1 can(s) (425 ml) Apricots
200 g Carrots
100 g Pumpkin seeds
500 g + 1 tablespoon of flour
375 g Sugar
100 g Butter
2 packages Bourbon vanilla sugar
2 TEASPOONS Baking soda
2 TEASPOONS Baking Powder
1 TEASPOON Cinnamon powder
1/2 TEASPOON Salt
400 g Whole milk yoghurt
200 ml tasteless oil
100 g Dark chocolate
7-10 Tbsp Grease

Directions

1
Pour the apricots into a sieve and drain well. Peel and grate the carrots. Grind pumpkin seeds finely in a universal chopper. 100 g flour, 75 g sugar, butter and ground pumpkin seeds to crumbles
2
Mix 400 g flour, 300 g sugar, vanilla sugar, baking powder, cinnamon and salt. Mix carrots, yoghurt and oil. Stir the carrot mixture into the flour mixture with the whisk of the hand mixer
3
Cut the apricots into small cubes, dust with 1 tbsp. flour and stir into the dough. Grease a springform pan (26 cm Ø) with tube bottom well. Pour in the dough, spread crumbles on it and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour
4
Take out, let it cool down for about 1 hour and turn out of the mould. Leave to cool for approx. 2 hours. Chop the chocolate and melt over a warm water bath. Decorate the cake with chocolate and let it dry
5
waiting time approx. 3 hours