Hedgehog Roll Recipe
Cottage cheese and oil Pastry (2)
FOR BRUSHING PASTRY:
3 1/2 oz (100g) soft butter or
Margarine
FILLING:
3 1/2 oz (100g) candied lemon peel (diced)
3 1/2 oz (100g) almonds (blanched And finely chopped)
5 1/2 oz (150g) sultanas (washed and Well drained)
2 tb (heaping) sugar
Packet Vanillin Sugar
1 ts Cinnamon
1 Bottle Oetker Rum flavor
3 Drops oetker baking Essence, Bitter almond Flavor
FOR BRUSHING THE ROLL:
A little milk
ICING:
5 1/2 oz (150g) icing sugar
1 tb (or 2 tb) hot water
FOR DECORATING:
1/2 oz (15g) almonds (blanched and Cut lengthways into spikes)
Roll out the pastry to a rectangle 30X12 in. (80X30xcm) and brush with the fat.
FOR THE FILLING:
combine together all the ingredients for the filling and distribute evenly over the pastry surface. Roll up like a swiss roll starting from the long side. Grease a round cake tin 10 in. (26cm). Lay the roll in the cake tin in a spiral shape and brush with milk.
OVEN:
moderately hot
BAKING TIME:
about 50 minutes
FOR THE ICING:
sieve the icing sugar and blend with as much water as will give a good coating consistency. Ice the roll and decorate with the almond “spikes”