Rosette cake with red fruit jelly

Name: Rosette cake with red fruit jelly
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 5 TABLESPOONS (150 g) Fresh cream; 5 tablespoons (75 g) Sugar; 1 package Vanilla sugar; 5 TABLESPOONS neutral oil (e.g. sunflower oil); 5 TABLESPOONS + 4 tablespoons of milk; 13 tablespoons (260 g) Flour; 1 package Baking Powder; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 10 tablespoons (500 g) red fruit jelly (cooling shelf); 8 tablespoons (125 g) Hazelnuts; 10 tablespoons (100 g) Icing sugar

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

5 TABLESPOONS (150 g) Fresh cream
5 tablespoons (75 g) Sugar
1 package Vanilla sugar
5 TABLESPOONS neutral oil (e.g. sunflower oil)
5 TABLESPOONS + 4 tablespoons of milk
13 tablespoons (260 g) Flour
1 package Baking Powder
7-10 Tbsp Grease
7-10 Tbsp Flour
10 tablespoons (500 g) red fruit jelly (cooling shelf)
8 tablespoons (125 g) Hazelnuts
10 tablespoons (100 g) Icing sugar

Directions

1
For the dough mix crème fraîche, sugar, vanilla sugar, oil and 5 tablespoons of milk. Mix flour and baking powder. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the springform pan (26 cm Ø). Roll out the dough to a rectangle (approx. 30 x 38 cm) on a floured work surface.
3
Spread with red fruit jelly, leaving a margin of about 2 cm all around. Chop the nuts coarsely and sprinkle them on the groats, except for 2 tbsp. Roll up the dough from the long side and cut into 10 pieces. Place upright in the form.
4
Bake in a hot oven for about 30 minutes.
5
Remove from the oven and let it cool down. Carefully remove from the mould and leave to cool on a cake rack.
6
For the icing, stir icing sugar with 4 tablespoons of milk until smooth and drizzle over the cake. Sprinkle with the rest of the hazelnuts.