Currant snail cake

Ingredients for 1 servings:

• 300 g flour, type 550
• ½ pack of baking powder
• 50 ml sunflower oil
• 50 ml water
• 1 egg(s)
• 75 g vanilla sugar
• 125 g quark
• 100 g currants
• ½ jar jelly (currant jelly)
• 125 g powdered sugar
• 1 tbsp water
• 1 tbsp butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 24 minutes; Total time approx. 44 minutes

Wash the currants and remove them from the stalks, then let them drain on a kitchen towel. Mix together the quark, water, sugar, egg, and oil, then knead in the flour and baking powder. Line a 26cm springform pan with baking paper and grease the edges. Roll out the dough on a sheet of baking paper to approximately 25 x 35 cm. Spread with jelly and top with currants. Starting at the longer side, roll into a log using the baking paper. Cut the log into 12 equal pieces with a knife and place the rolls in the springform pan. Bake at approximately 180–190°C (top and bottom heat) for approximately 25–30 minutes. Cover if necessary to prevent overbrowning. Once the cake has cooled, remove it from the pan, make a glaze from powdered sugar and water, and drizzle it over the cake – very thick glaze works best.