Yield: 12 servings
Measure | Ingredient |
---|---|
Cottage cheese and oil | |
Pastry (2) | |
FOR BRUSHING PASTRY: | |
3½ ounce | (100g) soft butter or |
Margarine | |
FILLING: | |
3½ ounce | (100g) candied lemon peel |
(diced) | |
3½ ounce | (100g) almonds (blanched |
And finely chopped) | |
5½ ounce | (150g) sultanas (washed and |
Well drained) | |
2 tablespoons | (heaping) sugar |
Packet Vanillin Sugar | |
1 teaspoon | Cinnamon |
1 | Bottle Oetker Rum flavor |
3 | Drops oetker baking |
Essence, Bitter almond | |
Flavor | |
FOR BRUSHING THE ROLL: | |
A little milk | |
ICING: | |
5½ ounce | (150g) icing sugar |
1 tablespoon | (or 2 tb) hot water |
FOR DECORATING: | |
½ ounce | (15g) almonds (blanched and |
Cut lengthways into spikes |
Roll out the pastry to a rectangle 30X12 in. (80X30xcm) and brush with the fat. FOR THE FILLING: combine together all the ingredients for the filling and distribute evenly over the pastry surface. Roll up like a swiss roll starting from the long side. Grease a round cake tin 10 in. (26cm). Lay the roll in the cake tin in a spiral shape and brush with milk. OVEN: moderately hot BAKING TIME: about 50 minutes FOR THE ICING: sieve the icing sugar and blend with as much water as will give a good coating consistency. Ice the roll and decorate with the almond "spikes"