Recipe - Rose Cake

Cottage cheese and oil
Pastry (2)
FOR BRUSHING THE PASTRY
2 One half ounce (75g) soft butter or marg.
Filling
2 tablespoon Heaping of sugar
1 pack Vanillin sugar
2 One half ounce (75g) currants
(Washed and well drained)
2 One half ounce (75g) sultanas
(washed and well drained)
3 One half ounce (100g) almonds blanched and
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: 3555 min.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini