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Rose cake

Yield: 1 Servings Cot

Ingredients:

• 2 1/2 oz (75g) soft butter or marg. Filling
• 2 tb Heaping of sugar
• 1 pk Vanillin sugar
• 2 1/2 oz (75g) currants (Washed and well drained)
• 2 1/2 oz (75g) sultanas (washed and well drained)
• 3 1/2 oz (100g) almonds blanched and

Instructions:

Finely chopped FOR BRUSHING THE CAKE Small amount of canned milk roll out the pastry to a rectangle 20X15 in. (50x40cm) and brush with the soft fat. Sprinkle evenly with the ingredients for the filling and roll up like a swiss roll starting from the longer side. Cut the roll into 15 equal pieces. Grease a round cake tin with removable rim (bottom) diameter 10 in (26cm) and place the pastry pieces upright in it. Brush the surface with milk. OVEN: moderately hot BAKING TIME: 35-55 min.

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