Rose Cake
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 ...
Ingredients
- 1pk vanillin sugar
- 21/2 oz (75g) currants
Directions
- 1
Cottage cheese and oil Pastry (2) FOR BRUSHING THE PASTRY 2 1/2 oz (75g) soft butter or marg
- 2
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
- 3
50x40cm) and brush with the soft fat
- 4
Sprinkle evenly with the ingredients for the filling and roll up like a swiss roll, starting from the longer side
- 5
Cut the roll into 15 equal pieces
- 6
Grease a round cake tin with removable rim (bottom) diameter 10 in (26cm) and place the pastry pieces upright in it
- 7
Brush the surface with milk
- 8
OVEN: moderately hot BAKING TIME: 35-55 min