Apricot Danish Pastry Caking

by Darbo

Preparation

Bring approximately ½ of the milk to the boil with the vanilla sugar. Stir the remainder of the milk thoroughly into the custard powder and then add it to the hot milk. Now bring to the boil to make a vanilla creme and set this aside to chill afterwards. 500 g of ready-made vanilla creme can be used as an alternative.

Spread the cold vanilla creme onto the Danish pastry. Spread the Darbo apricot fruit filling directly and evenly onto the vanilla creme. Roll up the Danish pastry with the filling added. Place it into the ring cake tin with the underside of the roll facing upwards. Finally, press together the two ends of the roll, and brush the Danish pastry with the melted butter once before and once during baking.

Bake at 175° C for about 45 to 50 minutes a pre-heated oven. After baking, allow the cake to cool down in the tin and then tip it out. Coat the Danish pastry cake ring with finely strained Darbo apricot fruit filling and glaze with fondant. Finally, sprinkle the flaked almonds onto the glazing.

 

 

 

 

Setting

Serve as desired.

Ingredients:

Utensils:

1 ring cake tin 28 cm in diameter, separating fat for spraying the baking tin.

 

Ingredients for approx. 10:

· 800 g Danish pastry (ready-made)

· 800 g Darbo Frutta apricot filling

· 500 ml milk

· 20 g vanilla sugar

· 100 g melted butter

· 37 g vanilla custard powder (for making 500 g vanilla creme)

 

Glazing:

· 200 g finely strained Darbo apricot bakery jam

· Fondant for glazing

· Flaked roasted almonds for sprinkling