Rosette cake from the tray

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour, sugar, salt and vanillin sugar in a bowl and press a depression in the middle. Heat 100 ml of milk lukewarm, crumble yeast into it and dissolve in it. Pour yeast-milk mixture into the hollow and mix with some flour from the rim. Cover and leave to rise in a warm place for about 20 minutes. Melt butter and add 150 ml milk. Add egg and lukewarm fat-milk mixture to the pre-dough, knead and let it rise covered for about 30 minutes.

2. 2

   Wash and drain the raisins. Roast almonds in a pan without fat. Warm up the jam and stir until smooth. Remove 2 tablespoons. Roll out the dough on a lightly floured work surface in a rectangular shape (70 x 45 cm) and spread with jam. Spread almonds and raisins on top and roll up from the long side. Cut the roll into 24 pieces. Place the rolls on the greased, floured fat pan of the oven (32 x 39 cm). Cover the pan and leave to rise for about 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. If the surface becomes too dark, cover with aluminium foil. Take the cake out of the oven and let it cool down.

3. 3

   Cut the roll into 24 pieces. Place the rolls on the greased, floured fat pan of the oven (32 x 39 cm). Cover the pan and leave to rise for about 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. If the surface becomes too dark, cover with aluminium foil. Take the cake out of the oven and let it cool down. Heat 2 tablespoons of jam and brush the cake with it. Sprinkle the cake snails with sugar crystals and serve lukewarm or cold

4. 4

   40 minutes waiting time

Nutrition Facts

KCAL
250 kcal

CARBS
37 g

FATS
9 g

PROTEINS
5 g