For the puree, roughly chop the apricots. Set aside 2 tbsp. Cover the rest of the apricots with the juice and steep for at least 30 minutes.
Grease a loaf pan (approx. 30 cm long, 2.2 liters capacity) and dust with flour. Mix sugar, curd, eggs, vanillin sugar and salt with the whisk of a hand mixer. Mix flour, cereal and baking powder. Fold in half, knead the rest with the dough hook of the hand mixer. 3.
Fill the dough into the baking pan. Bake in heated oven (electric oven: 200 °C / convection oven: 175 °C /gas: level 3) for 1 hour. Cover the bread after 30 minutes. Cool finished bread in the pan for 20 min. Turn out and cool.
Bring soaked apricots with their juice and perhaps 1 tbsp. sugar to the boil. Cover and simmer at low temperature for about 12 min. Cool down a bit and crush. Sprinkle the apricot puree with apricot cubes. Serve with sour cream or cream yogurt.
Preparation time: 1 1/2 hours
200 840 9 2 35
Tip: Use creamy natural yogurt for an even finer result!
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