Ingredients for about 12 pieces:
For the yeast dough:
250 g flour
1/2 cube fresh yeast
125 ml lukewarm milk
50 g sugar
50 g liquid butter
For the sour cream glaze:
1 cup (250 g) sour cream
3 eggs (M)
4 tbsp. cream liqueur with marzipan
2 tablespoons amaretto
50 g sugar
1 packet vanilla sugar
Also:
650 g apricots
200 g blackberries
30 g flaked almonds
Preparation:
1. Put the flour in a bowl. Make a well in the center. Add a little milk and 1 tsp sugar and mix with a little flour to form a paste. Cover bowl with a tea towel and let yeast rise in a warm place for about 10-15 minutes. Add remaining milk, remaining sugar and the butter. Knead everything with the dough hook of the hand mixer to a smooth dough. Let dough rise again for 30-40 minutes.
2. Mix the sour cream with the eggs, cream liqueur, amaretto, sugar and vanilla sugar.
3. Rinse, halve and pit apricots. Sort blackberries.
4. Knead the dough briefly and roll out on a floured surface. Place in a shallow
(approx. 28 cm diameter) and line with dough, pressing up the edges. Spread sour cream mixture on top. Place the apricots with the side down. Place blackberries on top and sprinkle with almond flakes. Bake in a preheated oven at 200 degrees (convection oven: 180 degrees) for approx. 30 minutes.
Preparation time approx. 1 hour + baking time
Per piece approx.
Calories: 269
Joule: 1122
Protein: 6,1 g
Fat: 12,2 g
Carbohydrates: 31 g
(FoodCentrale by ddp images)
