Peanut Rose Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 400 g flour
- 1 packet baking powder
- 1 pinch (s) salt
- 100 g suar
- 100 ml oil
- 200 g quark
- 100 ml milk
For the filling:
- 75 g peanut cream
- 50 g butter
- 100 g honey
- 150 g peanuts, unsalted, chopped
For the cast:
- 25 g butter
- 25 g honey
- 50 grams sugar
- 2 tablespoon water
Print Recipe
Pin Recipe Instructions
- First, for the filling, stir the peanut butter with butter and honey until frothy. Mix in the chopped peanuts and set aside.
- Now grease a 26 springform pan and chill. Preheat the oven to 180 ° C top / bottom heat.
- Mix the flour, baking powder, sugar and salt for the dough. In a second bowl, stir together the oil, quark and initially 100 ml milk. Add to the flour mixture and work it into a smooth dough using the dough hook, adding some milk or flour as required.
- Roll out the dough on a floured work surface 8-10 mm thick into a rectangle. Brush with the peanut filling, roll up and cut into approx. 2-2.5 cm thick slices. Place the slices side by side in the prepared pan and flatten them a little if necessary. Bake in the preheated oven for about 30 minutes. Then place the tin on a wire rack to cool down.
- For the topping, bring the butter, honey and sugar to the boil, deglaze with the water and spread the hot topping onto the still warm cake. Let cool down completely.
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