Title: Gundula Ring
Categories: Dessert
Yield: 6 Servings
| | | PASTRY: |
| | | Cottage cheese and oil |
| | | Pastry (2) |
| | | FOR BRUSHING THE PASTRY: |
| 1 3/4 | oz | (50g) soft butter or marg. |
| | | FILLING: |
| 3 1/2 | oz | (100g) candied lemon peel |
| | | (diced) |
| 3 1/2 | oz | (100g) almonds (blanched |
| | | And finely chopped) |
| 5 1/2 | oz | Sultanas (washed and well |
| | | Drained) |
| 2 | tb | (heaping) sugar |
| 1 | pk | Vanillin sugar |
| 1 | ts | Cinnamon |
| | | Bottle oetker rum flavor |
| 3 | | Drops oetker baking |
| | | Essence, bitter almond |
| | | Flavor |
| | | FOR BRUSHING THE RING: |
| | | A little tinned milk |
If the pastry should be rather soft, knead in a little more (up to 1 3/4oz
(50g)) flour. Then roll out the pastry to a rectangle of 20X22 in. (about
50X55cm) Brush with the fat and cut lengthways into two halves. FOR THE
FILLING: combine the ingredients for the filling and distribute over the
two pieces of pastry so that at the cut edge of each a border of 1 in.
(2cm) is left free of filling. Roll up each piece of pastry, starting from
the outer ong edge. Entwine the two roll together and lay as a ring on a
greased baking sheet. Brush with milk and make cuts 1/2 in. (1cm) deep in
the surface. OVEN: moderately hot BAKING TIME: about 30 minutes