Peanut rose cake

Ingredients for 1 servings:

• 400 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 100 g sugar
• 100 ml oil
• 200 g quark
• 100 ml milk
• 75 g peanut butter
• 50 g butter
• 100 g honey
• 150 g peanuts, unsalted, chopped
• 25 g butter
• 25 g honey
• 50 g sugar
• 2 tbsp water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rose cake with a twist, made from quark-oil dough, egg-free

First, for the filling, cream the peanut butter with butter and honey until fluffy. Stir in the chopped peanuts and set the mixture aside. Now grease a 26 cm springform pan and chill. Preheat the oven to 180°C (top/bottom heat). For the dough, mix the flour, baking powder, sugar and salt. In a second bowl, mix the oil, quark and 100 ml of milk. Add to the flour mixture and, using a dough hook, knead into a smooth dough, adding a little milk or flour as needed. Now roll out the dough on a floured surface into a rectangle 8-10 mm thick. Spread with the peanut filling, roll up and cut into slices approximately 2-2.5 cm thick. Place the slices next to each other in the prepared pan and flatten slightly if necessary. Bake in the preheated oven for about 30 minutes. Then place the pan on a wire rack to cool. For the glaze, bring the butter, honey, and sugar to a boil, deglaze with the water, and spread the hot glaze over the still-warm cake. Let it cool completely.