Fruits and Almond Roll
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,628 cal. | (220 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 208 g | (179 %) | ||
| Carbohydrates | 557 g | (371 %) | ||
| Sugar added | 192 g | (768 %) | ||
| Roughage | 23.4 g | (78 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 19.1 mg | (159 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,942 mg | (49 %) | ||
| Calcium | 401 mg | (40 %) | ||
| Magnesium | 246 mg | (82 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 116.5 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 470 mg | |||
| Complete sugar | 264 g |
Ingredients
- Ingredients
- 50 grams candied orange
- 50 grams Candied lemon
- 50 grams Cranberry
- 50 grams raisins
- 4 centiliters Rum
- 400 grams Pastry flour
- 1 tsp Baking powder
- 100 grams sugar
- 1 organic lemon (zested)
- 50 grams chopped almonds
- 200 grams Quark
- 200 grams softened butter
- powdered sugar (for dusting)
Preparation steps
Chop the orange peel, lemon peel, cranberries and raisins, and mix with the rum.
Mix the flour with the baking powder and pile up on the work surface. Make a well in the middle of the flour and add the sugar, lemon zest, chopped almonds, quark and 150 grams (approximately ¾ cup) of butter into it. Rough chop all the ingredients and knead quickly into a smooth dough. Mix in the fruit-rum mixture and shape the dough into a long roll.
Place the roll on a baking tray lined with baking paper (wrap the roll with a multi-folded strip of aluminum foil so that the does not fall apart). Bake in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for about 1 hour. If the roll gets too dark, cover with aluminum foil.
Remove the roll from the oven and sprinkle with the remaining melted butter. Sprinkle with powdered sugar and let cool.
