Caribic- rosette cake from the tray with lemon icing

Name: Caribic- rosette cake from the tray with lemon icing
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 500 g Low-fat curd; 2 Eggs (size M); 1 pinch Salt; 200 g Sugar; 1 package Vanillin sugar; 100 ml Oil; 100 ml Milk; 750 g Flour; 2 packages Baking Powder; 75 g Butter; 600 g dried Caribic Royal fruit mix; 200 g Icing sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

500 g Low-fat curd
2 Eggs (size M)
1 pinch Salt
200 g Sugar
1 package Vanillin sugar
100 ml Oil
100 ml Milk
750 g Flour
2 packages Baking Powder
75 g Butter
600 g dried Caribic Royal fruit mix
200 g Icing sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp Aluminium foil

Directions

1
Mix quark, eggs, salt, 150 g sugar, vanillin sugar, oil and milk with the whisk of the hand mixer. Mix the flour and baking powder and gradually stir into the quark mixture with the dough hooks of the hand mixer.
2
Roll out the dough into a rectangle (60 cm x 50 cm) on a well floured work surface. Melt the butter and dissolve the remaining sugar in it. Spread the rolled out dough with it and sprinkle with dried Caribic fruits.
3
Roll up the dough sheet from the long side. Cut the dough roll into 20 slices and place the slices next to each other on a well-greased fat pan of the oven. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 30-35 minutes.
4
If necessary, cover with aluminium foil shortly before the end of the baking time. Mix icing sugar, lemon juice and 2 tablespoons of hot water. Spread it with a brush on the warm cake. Results in about 20 pieces.