Yeast Cake with Apricots and Sprinkles
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 500 g flour, possibly a little more
- 75 g butter or mararine, room temperature
- 100 g suar
- 250 ml milk, lukewarm
- 1 cube yeast
For the sprinkles:
- 100 g butter, soft
- 50 g almond (s), peeled and round
- 50 grams flour
- 100 g suar
- 1 packet vanilla sugar
Also:
- 1 can apricot (s)
Print Recipe
Pin Recipe Instructions
- Put the flour in a mixing bowl, make a well and crumble the yeast into it. Add sugar and stir with a little lukewarm milk until smooth. Cover with a cloth and let rise in a warm place for about 20 minutes. Then add the remaining ingredients and knead everything into a homogeneous dough. Let rise for another 30 minutes until the dough has doubled in volume.
- Then knead the dough, roll it out and place it on a baking sheet. Form a small edge. Cover the dough again. Drain the apricots.
- For the crumble, put butter, almonds, sugar, vanilla sugar and flour in a bowl and knead until nice crumble forms.
- Cover the yeast dough with the apricots and crumble the crumble mixture over it.
- Bake in the oven for approx. 30-40 minutes at 175 ° C, depending on how browned it is.
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