Apricot cake with trail mix
- 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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