for 12 pieces

Cake mixture

500 g	white flour
1 ½ tsp	salt
4 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
1	organic lemon, use grated zest
50 g	butter, cut into pieces
3 dl	milk

To fill/shape

a little	white flour
50 g	butter, soft
50 g	shelled ground almonds
250 g	raspberries
1 parcel	vanilla sugar

Frosting

50 g	butter, soft
80 g	icing sugar
100 g	double cream cheese (e.g. Filona)
1	organic lemon, a little grated zest and 1 tbsp of juice

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.

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