Weekends is a good time to spent with your family around a dinner table enjoying flavorful tea and homemade hazelnut cake. This luscious cake is a perfect idea for the change of season.
The cake’s combination of nuts, dried apricot, and apricot jam works flawlessly. And the creamy topping will impart our cake softness and tenderness.
Everyone will love this!
Ingredients:
- 150 ml milk
- 4 tbsp cream
- a pinch of salt
- 50 g (5 tbsp) yeast
- 500 g (1,1 lb) flour
- 100 g (3,5 oz) sugar
- 330 g (11 oz) dairy butter
- 100 g (3,5 oz) apricot jam
- 400 g (14 oz) dried apricots
- 50 g (6 tbsp) powdered sugar
- 200 g (7 oz) ground hazelnut
Cooking
Chop dried apricots finely. Sift flour carefully. Dissolive yeast in warm milk. Add the flour, sugar, 250 g (1/2 lb) of dairy butter, hazelnuts, and salt. Mix the ingredients properly. Cover the dough with a towel and put it in a warm place for 45 minutes.
Then add the apricots to the dough. Preheat an oven to 180°C (356°F). Transfer the dough to a baking tray covered with parchment paper. Set it aside for 30 minutes. Bake the cake for an hour. Then cool it on a wire rack.
Combine cream, 80 g (5,5 tbsp) of dairy butter, and apricot jam. Mix the mass and bring it to boil stirring continuously. Cook for some minutes more.
Grease the baked cake with the prepared cream and garnish it with powdered sugar.
Enjoy your meal!
