Apricot and plum cake

For 20 pieces
  • 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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