Apricot and plum cake
- 75 g butter / margarine
- 300 ml Milk
- 1 cube (42 g) fresh yeast
- 500 g flour
- 125 g Sugar
- grated peel from
- 1 untreated lemon
-
1 pinch salt - 1 Egg (size M)
- 750 g Plums
- 1 1/2 (à 425 ml) or 3 cans of apricots
- Fett
- 75 g Apricot jam
- 100 g Almond flakes
- 200 g whipped cream
- 3-4 tbsp eggnog
120 minutes
light
- 1.
- Melt fat. Pour in milk and dissolve the yeast in it. Knead into a dough with the flour, sugar, lemon zest, salt and egg. Cover and let rise in a warm place for 30-40 minutes
- 2.
- Wash the plums, cut in half, stone. Drain the apricots. Knead the dough again. Roll out on the greased drip pan (approx. 35 x 40 cm). Cover and let rise for another 15 minutes
- 3.
- Cover the dough with the fruit in strips. Bake in a hot oven (electric stove 200 ° C / fan: 175 ° C / gas: level 3) for 20-25 minutes. Heat the jam while stirring. Brush the fruits with it. Scatter the almonds on top. Bake the cake for another 10 minutes. Let cool down
- 4.
- Whip the cream until stiff, fold in eggnog. Cut the cake into pieces and serve with the egg liqueur cream
1 piece approx:
- 270 kcal
- 1130 kJ
- 5 g protein
- 10 g fat
- 39 g carbohydrates
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