Coconut Rose Cake with Pudding
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 1 packet baking powder
- 125 ml oil
- 80 g suar
- 125 ml milk
- 250 g low-fat quark
- 1 pinch (s) salt
For the filling:
- 500 ml milk
- 3 tablespoon sugar
- 1 packet custard powder, vanilla
- 150 g desiccated coconut
For the cast:
- 150 g powdered suar
- 3 drops butter-vanilla flavor
- 2 tablespoon milk, (possibly a little more)
Print Recipe
Pin Recipe Instructions
- Make a pudding from 500 ml of milk, pudding powder and 3 tablespoons of sugar and let it cool. Stir every now and then so that no skin forms.
- For the dough, mix the flour, baking powder, sugar and salt in a bowl. Add the milk, oil and quark and quickly knead everything into a smooth dough.
- Grease a springform pan (26 cm) and preheat the oven to 200 degrees.
- Roll out the dough in a rectangular shape (approx. 4mm thick) on the floured work surface. Spread the cooled pudding on the dough sheet and sprinkle the desiccated coconut on top. Now roll up the sheet of dough from the long side. Cut off 4 cm thick slices from the roll and place them next to each other in the greased springform pan. Brush with a little milk and bake in the oven (fan oven 180 ° C) for about 25-30 minutes.
- Mix the icing sugar with the butter vanilla flavor and milk until thick and drizzle over the cake while it is still hot.
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