Fruity rosette cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Warm up the milk. Crumble yeast into it and mix with the milk. Put the flour in a bowl and make a depression in the middle. Sprinkle 100 g sugar on the edge of the flour. Pour yeast milk into the hollow and dust with some flour from the rim. Cover and leave to rise in a warm place for about 30 minutes

2. 2

   Drain the cherries in a sieve, collecting the juice. Mix 6 tablespoons of juice with the pudding powder. Pour the remaining juice into a pot, add 4 tbsp. sugar and bring to the boil. Then stir in the pudding powder and bring to the boil for about 1 minute while stirring continuously. First stir in jam, then cherries and let cool down

3. 3

   Meanwhile melt the fat. Add fat, vanilla sugar, 1 pinch of salt and egg to the pre-dough. Work into a smooth dough with the dough hooks of the hand mixer. Cover the dough again and let it rise for about 30 minutes. Knead the yeast dough again and roll out to a rectangle (45 x 70 cm) on a floured work surface.

4. 4

   Cut marzipan into thin slices. Spread the cherry compote on the dough, leaving a 1 cm wide edge. Spread marzipan on the compote. Roll up the dough from the long side and cut into 20 slices. Grease a fat pan (32 x 39 cm). Place the slices with the cut surface in the fat pan and let them rise again for about 15 minutes in a warm place. Bake in the preheated oven on the middle shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Remove from the oven and let it cool down on a cake rack. Dust with icing sugar. Whipped cream tastes good with it

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
240 kcal

CARBS
41 g

FATS
6 g

PROTEINS
5 g