Categories: Appetizers, Desserts, Side dish 
      Yield: 12 servings 
  
           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"