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plum rosette cake.



Ingredients:
For the topping: 750 g plums

50 g black currant jelly

for the quark-oil dough: 300 g wheat flour

1 pack Dr. Oetker Backin
75 g sugar 1 pack
Dr. Oetker vanilla sugar 150 g fat quark

1 pinch salt 6 tablespoons milk

6 tablespoons cooking oil

For sprinkling and brushing:
50 g peeled, ground almonds
4 tablespoons plum juice from the cooked plums

first For the filling, wash plums, cut in half dry, and stone. Plum halves, about 1 cm thick slices and cut in half again crosswise.

second Jelly in a small saucepan, stirring . Heat Add the plum pieces and cook stirring over medium heat for about 2 minutes. Plum mixture to cool. Then drain the plums in a strainer and collect the juice.

third Preheat the oven. For the dough, mix flour with baking powder in a mixing bowl. Sugar, vanilla sugar, cottage cheese, salt, milk and cooking oil to add.

4th Hand mixer with dough hook with the ingredients briefly to lowest, then process at the highest level to a smooth dough (not too long, dough sticks else). Then roll the dough on the floured surface into a square (about 40x40 cm) and sprinkle with almonds. The drained Plum mass distribute it. Carefully roll up the dough and the role achneiden into 12 pieces.

5th The dough pieces with the cut up from the outside in a spring form (∅ 26 cm, bottom greased) set. The shape on the grill in a preheated oven slide.
top / bottom heat: about 180 ° C
hot air: about 160 ° C
Cooking time: about 60 minutes.

6th For spreading plum juice in a small saucepan, bring to a boil.

7th Place the mold on a wire rack. Spread the hot cake immediately with plum juice. Then the cake from the mold and remove to cool on a baking sheet coated with cake rack.

Bon appetit!





Source: "Dr. Oetker 1000 The best baking recipes."