Title: Rose Cake
Categories: German
Yield: 1 Servings
| | | Cottage cheese and oil |
| | | Pastry (2) |
| | | FOR BRUSHING THE PASTRY |
| 2 1/2 | oz | (75g) soft butter or marg. |
| | | Filling |
| 2 | tb | Heaping of sugar |
| 1 | pk | Vanillin sugar |
| 2 1/2 | oz | (75g) currants |
| | | (Washed and well drained) |
| 2 1/2 | oz | (75g) sultanas |
| | | (washed and well drained) |
| 3 1/2 | oz | (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.