Apricot butter cake

For 36 pieces
  • 325 g Butter
  • 1 kg flour
  • 200 g Sugar
  • 1 Pinch Salt
  • 2 Package Vanillin-Sugar
  • 500 ml Milk
  • 2 cubes (42 g each) Yeast
  • 2 eggs (size M)
  • 2 can (s) (à 425 ml) Apricots
  • 150 g Apricot jam
  • 3 EL Hail sugar
  • red Food coloring
  • Fat and flour
  • aluminum foil
75 minutes
light
1.
Flour, sugar, salt and vanilla sugar in a bowlmix and make a well in the middle. Warm 200 ml milk lukewarm, crumble in yeast and dissolve in it. Pour the yeast-milk mixture into the trough and stir with a little flour from the edge. Cover and let rise in a warm place for about 20 minutes. Put the apricots in a colander and drain. Melt 200 g butter, pour in 300 ml milk. Add the eggs and the lukewarm fat-milk mixture to the pre-dough, knead and let rise, covered, for about 30 minutes. Melt 100 g butter. Cut the apricots into small cubes. Roll out the dough in a rectangular shape (60 x 50 cm) on a lightly floured work surface and cut in half lengthways. Brush the dough halves with butter, spread the apricots on top and roll up from the long side. Cut each into approx. 18 pieces. Place the rolls with the cut side up on the greased drip pan of the oven (32 x 39 cm) that has been sprinkled with flour. Cover and let rise again for about 20 minutes. Lightly press 25 g butter into the dough in small flakes and bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes. If the surface gets too dark, cover with aluminum foil. Take the cake out of the oven and let it cool down. Heat the jam and brush the butter cake with it. Use a universal chopper to chop up the granulated sugar and approx. 2 drops of red food coloring and sprinkle them on the butter cake. Serve the cake lukewarm or cold
2.
Waiting time approx. 1 1/4 hours
1 piece approx.:
  • 230 kcal
  • 960 kJ
  • 4 g protein
  • 9 g fat
  • 33 g carbohydrates

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