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"