John Myers
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Rosette Cake with Red Jelly
The perfect rosette cake with red jelly recipe with a picture and simple step-by-step instructions.
Dough:
- 150 g Creme fraiche Cheese
- 75 g Sugar
- 1 Vanilla pod scraped out
- 5 tbsp Neutral oil
- 5 tbsp Milk
- 260 g Flour
- 1 Pck Baking powder
Filling:
- 400 g Red fruit jelly
- 125 g Chopped hazelnuts
Molding:
- 100 g Powdered sugar
- 4 tbsp Milk
- For the dough, mix the creme fraîche, sugar, vanilla pulp, oil and milk. Mix the flour and baking powder. First knead with the dough hook and then with your hands to form a smooth dough.
- Preheat the oven to 150 ° convection or 175 ° electric stove. Roll out the dough into a rectangle on a floured worktop, brush with red groats (leave a border of approx. 2 cm free), the chopped hazelnuts except for 2 tbsp. Distribute on the groats, roll up the dough from the long side and cut into 10 pieces. Place upright in a greased springform pan and bake for about 30 minutes.
- Let cool down a little, remove from the mold and let cool down on the wire rack. Mix the powdered sugar with the milk until smooth and spread the icing on the cake and the remaining hazelnuts as well. Enjoy your meal!
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