Yield: 1 servings
| Measure | Ingredient |
|---|---|
| Cottage cheese and oil | |
| Pastry (2) | |
| FOR BRUSHING THE PASTRY | |
| 2½ ounce | (75g) soft butter or marg. |
| Filling | |
| 2 tablespoons | Heaping of sugar |
| 1 pack | Vanillin sugar |
| 2½ ounce | (75g) currants |
| (Washed and well drained) | |
| 2½ ounce | (75g) sultanas |
| (washed and well drained) | |
| 3½ ounce | (100g) almonds blanched and |
| Finely chopped | |
| FOR BRUSHING THE CAKE | |
| Small amount of canned milk |
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.