Plum apricot yeast cake from the tray with eggnog (with fresh apricots)

1.

Warm the milk. Mix 1/3 with 1 tablespoon of sugar and the yeast. Cover and leave to rise in a bowl. Melt the fat in the rest of the warm milk

2.

Put the flour in a mixing bowl. Stir in the yeast pre-dough. Add 50 g sugar, lemon zest, salt, egg and milk-fat mixture and knead everything with the dough hook of the hand mixer to a smooth dough. Cover and let rise in a warm place for approx. 30 minutes

3.

In the meantime, wash the plums and apricots, cut in half and stone them. Knead the dough again and press it with moistened hands into the greased drip pan of the oven (32x39cm). Cover and let rise for another 15 minutes

4.

Alternate the yeast dough with plums and apricots. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 30-35 minutes. After 10 minutes of baking, sprinkle the cake with flaked almonds. Remove the cake and sprinkle with the rest of the sugar. Let cool and cut open. Whip the cream until stiff, fold in eggnog and serve with the plum and apricot cake