Apricot and plum cake with almonds

For 20 pieces
  • fat
  • 1 kg plums, 750 g apricots
  • l375 g + some flour (Type 550)
  • 1 packet yeast dough guarantor
  • 50 g + 2-3 tbsp sugar
  • 1 packet vanilla sugar, salt
  • 1/2 TL grated peel of 1 untreated lemon
  • 1 Egg (Size M)
  • 50 g + 50 g soft butter
  • 200 ml + 1/4 l milk
  • 1 package Baked pudding cream' Vanilla '
  • 150 g Crème fraîche
  • 4-5 EL Almond flakes tchen
90 minutes
easy
1.
A drip pan (approx. 32 x 39 cm; approx. 3.5 cm deep). Wash, halve and stone plums and apricots
2.
375 g flour and yeast dough Garant inMix in a mixing bowl. Add 50 g sugar, vanilla sugar, 1 pinch of salt, lemon peel, egg, 50 g butter and 200 ml milk. Knead everything with the dough hook of the hand mixer for approx. 2 minutes. Dust with a little flour and form into a roll. Roll out on the drip pan
3.
Put 1/4 l milk and cream powder in a tall mixing beaker. Mix with the hand mixer for 1 minute on the lowest setting, then whip for 1 minute on the highest setting. Stir in the crème fraîche immediately with the hand mixer. Spread on the floor, spread the fruit on it. Let rest for 15 minutes. Bake in a preheated oven (electric stove:
4.
200 ° C / convection: 175 ° C / gas: level 3) for about 30 minutes
5.
Sprinkle the cake with 50 g flakes of butter and almonds. Bake for another 20 minutes at the same temperature. Sprinkle with 2-3 tablespoons of sugar. Cooling down
1 piece approx:
  • 220 kcal
  • 920 kJ
  • 4 g protein
  • 9 g fat
  • 30 g carbohydrates

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