Raspberry cake with nuts

What you need:

300 g wheat flour
what kind of flour should I choose? we'll show

100 ml milk warm

1 tbsp. sugar for the dough and stuffing - 150 g

1 PCs egg for the test . and for the filling - 3 PCs

1/2 yeast fast - tutu

2 tbsp. butter

salt

850 ml canned apricots - 1 Bank ()

400 g raspberry

1 vanilla sugar sachet

200 g the fat-free cottage cheese

400 ml cream

100 g walnuts chopped

1 jelly for filling cake - bag

The dissolve yeast in milk, add sugar, egg, salt, stir, type of flour, 1 tablespoon oil, knead the dough. Cover with a cloth and leave for 20 minutes. Then roll out the dough, place on a baking sheet, greased the remaining oil, cover with a cloth.

Apricots drain in a colander, remove the seeds. Raspberries loop. The whisk eggs with sugar and vanilla sugar. Add the cheese and cream, mix well.

The weight evenly put on the dough. Lay on top of the apricots, between raspberries. Cake sprinkle with nuts and bake for 50 minutes at 180 �C.

Prepare the filling for cake recipe listed on the bag. Warm pie plate filled, cool and cut into 20 cakes rectangular shape.

Bon appetit!