Apricot rosette cake

Name: Apricot rosette cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 can(s) (850 ml) Apricots; 300 g Flour; 1 package Baking Powder; 75 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 150 g Low-fat curd; 6 TABLESPOONS Milk; 6 TABLESPOONS Oil; 125 g +; 30 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1 can(s) (850 ml) Apricots
300 g Flour
1 package Baking Powder
75 g Sugar
1 package Vanillin sugar
1 pinch Salt
150 g Low-fat curd
6 TABLESPOONS Milk
6 TABLESPOONS Oil
125 g +
30 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Pour the apricots onto a sieve and let them drain. Knead flour, baking powder, sugar, vanillin sugar, salt, quark, milk and oil to a smooth dough. Cut the apricots into small pieces and mix with 125 g jam. Roll out the dough on a floured work surface to a plate (45 x 36 cm). Spread apricots on top, roll up from the long side and cut into 10 pieces of equal size. Grease a springform pan (26 cm Ø) and dust with flour.
2
Place the dough pieces in the form with the cut surface facing upwards. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Roast the flaked almonds in a pan without fat until golden brown, remove. Let the cake cool down on a cake rack and remove from the tin. Spread the cake with 2 tablespoons of jam and sprinkle the top edge with flaked almonds and icing sugar. Whipped cream tastes good with it
3
1 hour waiting time