Apricot and Cherry Cake with Semolina Egg Glaze

Try this delicious cake recipe:

1. Mix vanilla sugar, flour, dry yeast, sugar and salt. Add milk and butter and knead everything together until smooth. Meanwhile, beat the dough until it bubbles. Cover with a kitchen towel and let rise in a warm place in half an hour to double in volume.

Rinse the apricots and cherries. Cut apricots in half and remove seeds. Remove stems and pits from cherries.

Beat yolks with sugar until creamy. Fold in curd cheese, crème fraîche and semolina. Whip the snow until stiff and fold in.

4. briefly knead the dough again, roll out thinly on a lightly floured surface to the size of a baking tray and place on a tray lined with parchment paper. Spread fruit evenly on top, pour semolina glaze over it and sprinkle with almond slivers.

Bake the cake in the heated oven at 200 degrees (convection oven 180) on the middle shelf for 30 to 40 minutes.

Dust with powdered sugar if desired.

Time needed : about 45 min (without rest and baking time).

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