Herz-Rosenkuchen (Heart-Roses cake?)
This is my first attempt at this which is similar to one which my swiss sister-in-law used to make. The recipe came from www.swissmilk.ch/rezepte and is in german. I used IDY instead of fresh.
Using my old Kenwood I. ixed together 300 g flout, 0.5 tspn salt, 40g sugar and 6 g IDY. my yeast is perhaps getting a bit old so I put a bit more than calculated amount. Added melted 40 g butter. 150 ml warm milk and kneaded until dough was smooth and a windowpane was possible. left to double at room temp 21°c until doubled. recipe called for dough to be rolled into a rectangle 42 x 55 cm but I could only get to 35 x 55. spread 4 spoons apricot jam over dough then a mixture of 200 g coarse ground skinned almonds, 5 dspn sugar, 1 large grated peeled apple, zest and juice from half a lemon and half an orange, cut dough into 3 pieces and Roll up dough. cut into 5 cm lengths and place in round cake tin. bake at 180°c for 50 minutes. glaze with lemon icing when still very warm. enjoy.
I took it out with me and it was gone in a flash. will definitely make this again. I don't have much experience with sweet breads so this was a fun experiment.