Apricot Plum Cake

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Apricot Plum Cake
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation

Ingredients

for
12
For the cake
125 grams
10 grams
60 milliliters
1 pinch
20 grams
20 grams
For the topping
10
10
50 grams
3 tablespoons
Butter (melted)
1 tablespoon

Preparation steps

1.

For the cake, sift flour onto a pastry board, form into a mound and make a well in the center. Mix yeast, 1/2 teaspoon sugar and a bit of warm milk and place in well in flour. Sprinkle a bit of flour over yeast mixture, cover and let stand about 20 minutes.

2.

Knead remaining milk, remaining sugar, butter and salt into flour mixture to a soft and pliable dough, adding more flour if dough is too sticky.

3.

Vigorously knead dough on a lightly floured surface. Form dough into a ball, sprinkle with flour, cover and let rise in a warm place until doubled in volume.

4.

For the topping, rinse and halve apricots and plums, remove pits, cut into slices and sprinkle with cinnamon sugar.

5.

Knead dough, roll out into a circle 1/2 to 1 cm thick (approximately 1/8 to 1/3 inch thick) and place on a baking sheet lined with parchment paper. Spread 1 tablespoon melted butter over dough. Arrange apricots and plums on the dough in a decorative spiral pattern. Sprinkle sliced ​​almonds over fruit and drizzle with remaining butter. Place cake in cold oven, set temperature to 180°C (approximately 350°F) and bake cake until golden, 30-45 minutes. Cut cake into pieces to serve.