| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Appetizers, Desserts, Side dish |
12 |
Servings |
INGREDIENTS
|
|
Cottage cheese and oil |
|
|
Pastry (2) |
| 3 1/2 |
oz |
(100g) soft butter or |
|
|
Margarine |
| 3 1/2 |
oz |
(100g) candied lemon peel |
|
|
(diced) |
| 3 1/2 |
oz |
(100g) almonds (blanched |
|
|
And finely chopped) |
| 5 1/2 |
oz |
(150g) sultanas (washed and |
|
|
Well drained) |
| 2 |
tb |
(heaping) sugar |
|
|
Packet Vanillin Sugar |
| 1 |
ts |
Cinnamon |
| 1 |
|
Bottle Oetker Rum flavor |
| 3 |
|
Drops oetker baking |
|
|
Essence, Bitter almond |
|
|
Flavor |
|
|
A little milk |
| 5 1/2 |
oz |
(150g) icing sugar |
| 1 |
tb |
(or 2 tb) hot water |
| 1/2 |
oz |
(15g) almonds (blanched and |
|
|
Cut lengthways into spikes |
INSTRUCTIONS
FOR BRUSHING PASTRY:
FILLING:
FOR BRUSHING THE ROLL:
ICING:
FOR DECORATING:
Roll out the pastry to a rectangle 30X12 in. (80X30xcm) and brush with the
fat. FOR THE FILLING: combine together all the ingredients for the filling
and distribute evenly over the pastry surface. Roll up like a swiss roll
starting from the long side. Grease a round cake tin 10 in. (26cm). Lay the
roll in the cake tin in a spiral shape and brush with milk. OVEN:
moderately hot BAKING TIME: about 50 minutes FOR THE ICING: sieve the icing
sugar and blend with as much water as will give a good coating consistency.
Ice the roll and decorate with the almond "spikes"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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