Marillenfleck

Marillenfleck (Austrian Apricot Sheet Cake)

A rustic Austrian sheet cake featuring a tender yeasted dough topped with fresh apricots. It is simple, buttery, and showcases the fruit as the star.

Prep

25 min

Cook

35 min

Total

60 min

Serves

8

Difficulty

Easy

Recipe ingredients

• •250 g (8⅘ oz (about 2 cups)) all-purpose flour, plus extra for dusting
• •125 ml (½ cup) whole milk, lukewarm
• •7 g (1 packet (2¼ tsp)) active dry yeast
• •40 g (3 tbsp) granulated sugar, for the dough
• •1 whole egg yolk, plus 1 whole egg for brushing
• •60 g (¼ cup (4 tbsp)) unsalted butter, softened, plus extra for the pan
• •1 whole lemon, zest only, finely grated
• •1 pinch fine salt
• •700 g (1 lb 9 oz (about 5 cups halved)) fresh apricots, ripe but firm; pitted and halved
• •30 g (2 tbsp) unsalted butter, melted, for drizzling over the top
• •15 g (1 tbsp) granulated sugar, for sprinkling over the apricots
• •5 ml (1 tsp) lemon juice, from the zested lemon

Steps

1. 1 In a small bowl, stir the yeast and 1 teaspoon of the sugar into the lukewarm milk; let stand 5–10 minutes until foamy. If the mixture does not foam, discard and start with fresh yeast.
2. 2 In a large bowl, combine the flour, remaining sugar, salt, and lemon zest. Add the egg yolk and softened butter, then pour in the activated yeast mixture. Stir, then knead by hand 8–10 minutes until smooth, soft, and slightly tacky (a stand mixer with a dough hook takes about 5–6 minutes).
3. 3 Shape the dough into a ball, place in a lightly buttered bowl, cover, and let rise in a warm spot for 45–60 minutes, until roughly doubled.
4. 4 Butter a 25 x 35 cm (9 x 13 inch) sheet pan and line with parchment if desired. Punch down the dough and press it evenly into the pan, building a small raised border around the edges. Cover and rest 15 minutes while you prep the fruit.
5. 5 Halve and pit the apricots. Toss them with the lemon juice and set aside.
6. 6 Beat the whole egg with 1 teaspoon of water. Brush the dough (including the border) lightly with the egg wash.
7. 7 Arrange the apricot halves cut-side up over the dough in neat rows, pressing them in slightly so they sit partially embedded.
8. 8 Drizzle the melted butter evenly over the apricots and sprinkle the 1 tablespoon of sugar over the top.
9. 9 Bake on the middle rack of a preheated oven at 180°C (350°F) for 30–35 minutes, until the crust is deep golden and the apricots are tender with lightly caramelized edges. Internal dough temperature should reach at least 95°C (203°F).
10. 10 Cool in the pan on a rack for at least 20 minutes so the fruit sets. Cut into squares and serve warm or at room temperature. Marillenfleck is traditionally served plain or with a dusting of powdered sugar; whipped cream is also common.