Apricot cream rose cake

Ingredients for 1 servings:

• 400 g flour
• 1 packet of yeast (dry yeast)
• 50 g sugar
• 250 ml buttermilk, lukewarm
• 1 tsp salt
• 50 g butter, soft
• 200 g apricot(s), dried
• 400 g sour cream
• 50 g sugar
• 2 eggs
• ½ lemon(s), the peel
• 2 tbsp apricot jam
• 2 tbsp water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

light yeast dough with creamy apricot and sour cream filling

For the dough, sift the flour into a bowl and mix with the yeast, sugar, and salt. Add the buttermilk and butter and knead with a dough hook for about 5-10 minutes until you have a smooth dough. The dough should no longer stick to the bowl! Adjust with a little flour or buttermilk if necessary. Cover and let rise in a warm place for 1 hour. For the filling, dice the apricots. Mix the sour cream with the sugar, lemon zest, eggs, and diced apricots until smooth. (This is best done by hand, otherwise the mixture will be too runny.) Grease a 26 or 28 cm springform pan. Roll out the dough into a rectangle approximately 30 x 40 cm and spread the apricot filling onto the dough sheet. Carefully roll up from the longer side. Cut into about 20 slices and place the slices next to each other in the springform pan. Cover and let rise for another 20-30 minutes. Preheat the oven to 200°C (top/bottom heat). Then bake the rose cake for about 25-30 minutes. Boil the apricot jam with the water and spread it on the warm cake. It tastes delicious both hot and cold—and it keeps fresh for several days!