Rose Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Cottage cheese and oil,
Pastry, 2
FOR BRUSHING THE PASTRY,
2 1/2 ounce: , (75g) soft butter or marg.
Filling,
2 tbsp: Heaping of sugar,
1 package: Vanillin sugar,
2 1/2 ounce: , (75g) currants
, Washed and well drained
2 1/2 ounce: , (75g) sultanas
, washed and well drained
3 1/2 ounce: , (100g) almonds blanched and
Finely chopped,
FOR BRUSHING THE CAKE,
Small amount of canned milk,
Directions:
roll out the pastry to a rectangle 20X15 in. (50x40cm) and brush with
the soft fat. Sprinkle evenly with the ingredients for the filling
and roll up like a swiss roll, starting from the longer side. Cut the
roll into 15 equal pieces. Grease a round cake tin with removable
rim (bottom) diameter 10 in (26cm) and place the pastry pieces
upright in it. Brush the surface with milk. OVEN: moderately hot
BAKING TIME: 35-55 min.
Source from luhu.jp
the soft fat. Sprinkle evenly with the ingredients for the filling
and roll up like a swiss roll, starting from the longer side. Cut the
roll into 15 equal pieces. Grease a round cake tin with removable
rim (bottom) diameter 10 in (26cm) and place the pastry pieces
upright in it. Brush the surface with milk. OVEN: moderately hot
BAKING TIME: 35-55 min.
Source from luhu.jp