Summary

Ingredients

For the yeast dough:

• 400 g flour
• 1 packet yeast (dry yeast)
• 50 grams sugar
• 250 ml buttermilk, lukewarm
• 1 teaspoon salt
• 50 g butter, soft

For the filling:

• 200 g apricot (s), dried
• 400 g sour cream
• 50 grams sugar
• 2 egg (s)
• 0.5 ½ lemon (s), the zest it
• 2 tablespoon apricot jam
• 2 tablespoon water

Print Recipe Pin Recipe

Instructions

1. For the dough, sieve the flour into a bowl and mix with the yeast, sugar and salt.
2. Add the buttermilk and butter and knead with the dough hook for about 5-10 minutes to form a smooth dough. The dough should no longer stick to the bowl! If necessary, correct with a little flour or a little buttermilk. Cover and let rise in a warm place for 1 hour.
3. For the filling, dice the apricots. Mix the sour cream with the sugar, lemon zest, eggs and apricot cubes until smooth. (It is best to do it by hand, otherwise the mass will be too runny)
4. Grease a 26 or 28 cm springform pan.
5. Roll out the dough into a rectangle of approx. 30 x 40 cm and coat the dough sheet with the apricot filling. Carefully roll up from the longer side.
6. Cut into about 20 slices and place the slices side by side in the springform pan.
7. Cover and let rise again for about 20-30 minutes.
8. Preheat the oven to 200 ° C top / bottom heat.
9. Then bake the rose cake in it for about 25-30 minutes.
10. Bring the apricot jam to the boil with the water and spread it on the warm cake.
11. Tastes very good both warm and cold - and stays fresh for several days!