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"