Rosette cherry cake

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 100 ml + 700 ml
  • 7-10 Tbsp + 100 ml milk
  • 150 g + 200 g sugar
  • 2 packages Pudding powder
  • 7-10 Tbsp "Vanilla" (for 1/2 l milk each;
  • 7-10 Tbsp for cooking)
  • 2 (720 ml each) Glasses of cherries
  • 750 g Low-fat curd
  • 2 eggs , 1 pinch of salt (Gr. M)
  • 2 packages Vanillin sugar
  • 100 ml Oil
  • 750 g Flour
  • 2 packages Baking Powder
  • 1 TABLESPOON Sugar crystals

Directions

  1. 1

    Mix 100 ml milk, 150 g sugar and pudding powder. Boil 700 ml milk. Stir in pudding powder and bring to the boil again while stirring. Let the pudding cool down

  2. 2

    Drain the cherries. Mix quark, eggs, salt, 200 g sugar, vanillin sugar, oil and 100 ml milk. Mix flour and baking powder and knead in

  3. 3

    Roll out the dough into a rectangle (approx. 50 x 60 cm) on a floured work surface. Spread the pudding on top. Cover with cherries. Roll up from the long side and cut into approx. 20 slices

  4. 4

    Place the slices of dough next to each other in a greased fat pan (approx. 35 x 40 cm). Bake in a hot oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for 40-45 minutes. Cool down. Sprinkle with sugar crystals. Serve with sour cream

Nutrition Facts

KCAL
300 kcal
CARBS
50 g
FATS
6 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeCake

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