Rose cake

Yield: 1 servings

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

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