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Rose Cake


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Cottage cheese and oil Pastry (2) FOR BRUSHING THE PASTRY 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

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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