Apricot and plum cake

For 20 pieces
  • fat
  • 1 kg plums
  • 750 g Apricots
  • 375 g Wheat flour (Type 550)
  • 1 packet Yeast dough guarantor
  • 50 g + 2-3 tbsp. Sugar
  • 1 packet vanillin sugar
  • salt
  • 1/2 TL grated peel of 1 untreated lemon peel
  • 1 Egg (size M)
  • 50 g + 50 g soft butter
  • 200 ml + 1/4 l milk
  • 1 packet baking-proof pudding cream 'vanilla'
  • 150 g Crème fraîche
  • 50 g almond flakes
  • cream
90 minutes
easy
1.
Grease a drip pan (approx. 32 x 39 cm; approx. 3.5 cm deep). Wash, halve and stone the plums and apricots. Mix the flour and yeast dough guarantee 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, shape into a roll and roll out on the drip pan. Pour 1/4 liter of milk into a tall mixing beaker. Add the cream powder. Mix with the hand mixer for 1 minute on the lowest setting, then whip for 1 minute on the highest setting. Immediately stir in the crème fraîche with the hand mixer and spread on the cake. Spread the fruit on top. Approx. Let rest for 15 minutes. Bake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 30 minutes. Sprinkle the cake with 50 g butter in flakes and 2/3 flaked almonds and bake for about 20 minutes. Sprinkle with 2-3 heaped tablespoons of sugar and allow to cool. Roast the rest of the almond flakes. Cut the cake into pieces and decorate with cream and almonds
1 piece approx:
  • 220 kcal
  • 920 kJ
  • 4 g protein
  • 9 g fat
  • 30 g carbohydrates

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