Apricot cake with trail mix

For 24 pieces
  • 500 g flour
  • 1 cube (42 g) yeast
  • 1/4 l Buttermilk
  • 1 TL + 125 g sugar
  • 1 Packet Vanillin sugar
  • 1 Pinch Salt
  • 1 EL (25 g) soft butter
  • 1 Egg (Size M)
  • Fett
  • 2 can (s) ( à 425 ml) Apricots
  • 150 g trail mix
  • 2 EL Icing sugar
105 minutes
light
1.
flour Put in a bowl, make a well in the middle. Crumble in the yeast. Heat the buttermilk and 1 teaspoon sugar. Pour into the well with the yeast and mix with some of the flour to make the pre-dough. Cover and let rise in a warm place for about 30 minutes
2.
Add 2.125 g sugar, vanilla sugar, salt, butter in pieces and egg to the pre-dough. Knead into a smooth dough. Roll out on a greased baking sheet (approx. 35 x 40 cm). Let rise in a warm place for another 20 minutes
3.
Drain the apricots. Roughly chop trail mix. Spread the apricots on the dough with the curve facing up. Scatter trail mix on top. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes. Let the cake cool down. Then dust with powdered sugar
1 piece approx:
  • 160 kcal
  • 670 kJ
  • 4 g protein
  • 3 g fat
  • 27 g carbohydrates

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