Rosette cake with red fruit jelly

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 1
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. 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. 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. 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. 4

    Bake in a hot oven for about 30 minutes.

  5. 5

    Remove from the oven and let it cool down. Carefully remove from the mould and leave to cool on a cake rack.

  6. 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.

Nutrition Facts

KCAL
240 kcal
CARBS
31 g
FATS
11 g
PROTEINS
3 g