Apricot Butter Cake With Hazelnut Sprinkles - cooking recipe

Ingredients

6 1/2 cups all-purpose flour
2/3 cup sugar
1 cup butter, softened and diced
1 None egg
1 cup milk
1 1/2 oz fresh yeast
3.5 oz hazelnuts, coarsely chopped
4 tbsp apricot jam
2 2/3 lbs apricots, cut into quarters

Preparation

Mix 4 1/3 cups of flour, 1/4 cup of sugar, a pinch of salt, 3 tbsp of butter and the egg in a bowl. Warm the milk, dissolve yeast in it and stir into the flour mixture. Knead with the dough hook of a stand mixer for 2 mins, or until a smooth dough forms. Cover and keep in a warm place for 30-40 mins.
Briefly knead the dough on a floured work surface and roll it out to fit a greased and floured 13 x 16 inch baking pan. Cover and keep in a warm place for another 20 mins.
Mix the remaining flour, butter, sugar, a pinch of salt and the chopped nuts in a mixing bowl. Mix first with the dough hook and then crumble by hand. Place in the fridge. Preheat the oven to 400\u00b0F.
Spread the risen dough evenly with the apricot jam and apricot pieces and gently press them down. Sprinkle with the hazelnut crumble and bake the cake for 20-25 mins. Allow to cool in the pan, and serve.