Apricot Strudel Cake Recipe

Name: Apricot Strudel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 550 g plain flour; 125 ml milk; 21 g fresh yeast; 300 g caster sugar; 1 medium egg; 175 g salted butter, softened; 50 g crisp oatmeal; 1 pinch baking powder; 1 medium egg yolk; 50 g white chocolate, finely chopped; 2 tsp soluble spresso powder; 4 leaves gelatine; 250 g marscapone cheese; 500 g low fat cottage cheese; 3 tbsp lemon juice; 200 g whipped cream; 2 cans apricot halves in juice; None None fat and flour to roll out dough; None None Icing sugar to dust

Servings: persons

550 g plain flour
125 ml milk
21 g fresh yeast
300 g caster sugar
1 medium egg
175 g salted butter, softened
50 g crisp oatmeal
1 pinch baking powder
1 medium egg yolk
50 g white chocolate, finely chopped
2 tsp soluble spresso powder
4 leaves gelatine
250 g marscapone cheese
500 g low fat cottage cheese
3 tbsp lemon juice
200 g whipped cream
2 cans apricot halves in juice
None None fat and flour to roll out dough
None None Icing sugar to dust

1
Heat milk until lukewarm. Put 2 1/3 cups of flour in a bowl and form a hole in the center. Crumble the yeast into the milk then stir in 2 tbsp of the sugar and the flour. Cover and leave in a warm place for 15 minutes. Mix the egg, 4 tbsp of butter, 2 tbsp of sugar and a pinch of salt together. Knead to make a smooth dough. Cover and leave in a warm place to rest for a further 30 mins
2
Preheat the oven 400u00b0F. To make the strudel cake, mix the remaining butter mix with 1 cup of flour, the oatmeal, 1/2 cup of sugar, pinch of salt and the baking soda. Add the egg yolk and knead with floured hands. Split the dough mixture in half. Stir in the finely chopped chocolate into one half of the strudel dough. Mix the espresso powder into the other half of the dough. Refrigerate both.
3
Butter and flour a 10 inch springform pan. Dust the work surface with flour and roll out both of the doughs to fit the pan. Place both in the pan. Cover with foil and leave to rise for 10 mins. Bake in the oven for about 20 minutes with the foil cover, then five minutes without the cover. Allow to cool on a wire rack one hour.
4
To make the cream filling: Whisk together the mascarpone, cottage cheese, lemon juice and 3/4 cup cream for about 2 mins. Remove 2 tbsp of the cream and melt together with the gelatin in a saucepan, stirring. Quickly stir in the remaining cream then whip with an eggbeater.
5
Drain the canned apricots and cut in half. Loosen the cake from the pan and cut in half horizontally. Place the apricot halves over the bottom half of the cake. Cover with the cream mixture and smooth over. Place the top of the strudel cake gently and evenly on top. Chill in the fridge for one hour.

2202

kcal

Calories

126

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 550 g plain flour, 125 ml milk, 21 g fresh yeast, 300 g caster sugar, and more.

Yes, Apricot Strudel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Strudel Cake

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