Coconut rose cake with pudding

Ingredients for 1 servings:

• 500 g flour
• 1 packet of baking powder
• 125 ml oil
• 80 g sugar
• 125 ml milk
• 250 g low-fat curd cheese
• 1 pinch of salt
• 500 ml milk
• 3 tbsp sugar
• 1 pack of pudding powder, vanilla
• 150 g desiccated coconut
• 150 g powdered sugar
• 3 drops butter-vanilla flavoring
• 2 tbsp milk (maybe a little more)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

wonderfully light and juicy

Make a pudding from 500 ml milk, pudding powder, and 3 tablespoons of sugar and let it cool. Stir occasionally to prevent a skin from forming. For the pastry, mix the flour, baking powder, sugar, and salt in a bowl. Add the milk, oil, and quark and quickly knead everything into a smooth dough. Grease a 26 cm springform pan and preheat the oven to 200 degrees Celsius. Roll out the dough on a floured surface into a rectangle (approx. 4 mm thick). Spread the cooled pudding onto the pastry sheet and sprinkle with desiccated coconut. Now roll up the pastry sheet from the long side. Cut slices about 4 cm thick from the roll and place them next to each other in the greased springform pan. Brush with a little milk and bake in the oven (180°C fan-assisted oven) for about 25-30 minutes. Mix the icing sugar with the butter vanilla flavor and milk until thick and drizzle over the cake while it is still hot.