Juicy rose cake with strawberries

Name: Juicy rose cake with strawberries
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 250 g Strawberries; 9 TABLESPOONS Sugar; 1 package (530 g) fresh yeast baking batter for sweet baking cakes (ready to bake on baking paper 37 x 25 cm); 175 g Strawberry Jam; 250 g Low-fat curd; 1 package Sauce powder "Vanilla flavor; 6 TABLESPOONS Icing sugar; 7-10 Tbsp juice of 1/2 lemon; 15 g Almond slivers; 7-10 Tbsp Icing sugar

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

250 g Strawberries
9 TABLESPOONS Sugar
1 package (530 g) fresh yeast baking batter for sweet baking cakes (ready to bake on baking paper 37 x 25 cm)
175 g Strawberry Jam
250 g Low-fat curd
1 package Sauce powder "Vanilla flavor
6 TABLESPOONS Icing sugar
7-10 Tbsp juice of 1/2 lemon
15 g Almond slivers
7-10 Tbsp Icing sugar

Directions

1
Clean, wash and cut the strawberries into small cubes. Mix strawberries and 3 tbsp. sugar and let it stand for about 5 minutes
2
Unroll the yeast dough, prick several times with a fork. Spread the jam on the dough. Stir curd cheese, sauce powder, icing sugar and lemon juice until smooth. Spread cream on the dough. Roll up the dough from the long side and cut into 12 snails.
3
Place in an ovenproof casserole dish (18 x 26 cm) lined with baking paper. Sprinkle each snail with 1/2 tsp. sugar and almond slivers. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Remove the finished snails from the oven and dust with icing sugar