Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake mixture
To fill/shape
Frosting
Utensils
For a baking tin approx. 24 x 30 cm, lined with baking paper
How it's done
Cake mixture
In a bowl, mix the flour with all the other ingredients up to and including the lemon zest. Add the butter and milk, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs.
To fill/shape
On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Spread the butter on top, leaving a border of approx. 1 cm all the way around. Scatter the almonds on top. Place the raspberries and sugar in a deep dish, crush with a fork, and spread over the almonds. Roll the dough up from the long edge. Without exerting pressure, cut it into approx. 12 pieces using a bread knife. Arrange the rolls in the prepared tin, cover and leave to rise at room temperature for approx. 30 mins.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, lift out using the baking paper, and allow to cool slightly on a rack.
Frosting
Using the whisk on a mixer, beat the butter and all the other ingredients briefly in a bowl. Spread the frosting on top of the still-lukewarm raspberry rolls.
| Serve: | Garnish with lemon zest just before serving. |
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