John Myers
Rose Cake with Wild Berries
The perfect rose cake with wild berries recipe with a picture and simple step-by-step instructions.
- 250 g Wild berries
- 9 tbsp Sugar
- 1 role Yeast dough finished product
- 175 g Wild berry jam
- 1 packet Vanilla sauce powder for cooking
- 250 g Lowfat quark
- 6 tbsp Powdered sugar
- Juice of 1/2 lemon
- 1 tbsp Flaked almonds
- Icing sugar for dusting
- Wash and clean the forest fruits. Mix with 3 tablespoons of sugar and let it steep for about 5 minutes.
- Unroll the dough and prick several times with a fork. Spread the jam on the dough, stir in the sauce powder, quark, powdered sugar and lemon juice until smooth, fold in the forest fruits. Spread the cream on the dough.
- Roll up the dough from the long set, cut into 12 pieces, place the snails in an ovenproof dish approx. 18 x 26 cm lined with baking paper and sprinkle with 1/2 teaspoon sugar. Scatter the almonds on top. Bake in the preheated oven at 200 ° for about 20 minutes. Take out of the oven. Dust with powdered sugar and serve
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