Rose cake

Many talk about it, but few delight in preparing the famous rose cake! The dessert, in fact, at first sight could appear complex, laborious and very difficult; in reality, I will show you that it is enough to respect the rising times and work the dough in a certain way, to obtain a real sweet effect. Don't you believe it? Follow me!

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Identity Card of the Recipe

• 327 KCal Calories per serving

• Ingrediants

  For the dough

  • 150 g of sugar
  • 60 g (1 medium) of eggs
  • 1 teaspoon (5 g) of salt
  • 25 g of brewer's yeast
  • 200 ml of milk
  • 700-800 g of Manitoba flour
  • 100 ml of butter
  • grated zest of lemon flavoring
  • 100 ml of water

  To brush

  • About 30 g of butter
  • About 30 g of sugar

  To stuff

  • About 50 g of sugar
  • About 50 g of butter
  • About 150 g of chocolate cream
  • About 150 g of jam

  Materials Needed

  • 1 large bowl
  • 1 wooden spoon to mix the dough
  • 2 steel spoons for spreading jam and chocolate
  • Small bowls to melt the butter
  • 1 glass to dissolve the yeast
  • Work plan
  • Baking paper
  • Rolling pin
  • 1 sharp knife

  Preparation

  Respecting the rising times is the secret to a perfect dessert!

  1. First, dissolve the brewer's yeast by crumbling it in a glass with hot water to which a teaspoon of sugar has been previously added.
  2. To prepare the dough, pour a good portion of the flour (keep some aside) into a large bowl. Then add the yeast dissolved in the water, the egg, the warm milk, the melted butter, the sugar and a teaspoon of salt. Grate the zest of a lemon to make everything fragrant.
  3. Mix all the ingredients vigorously and for a long time, first with a wooden spoon, then with your hands. The manual processing of the dough is important to make the final dessert soft and fluffy.

  Personal-Cooker's advice
  If the dough is too soft and sticks to your hands, the most immediate solution is to add flour. For this, it is always advisable to keep a certain amount aside.
  Conversely, water (or milk) is added to the dough if it is too hard and difficult to knead with your hands.

  4. After mixing all the ingredients well and obtaining a smooth and homogeneous paste, let the mixture rest in the bowl for at least two hours, until it has at least doubled its volume. It is advisable to cover the dough with a sheet of cling film or with a damp cloth.

  What is the ideal place for bread to rise?
  The advice is to place the bowl containing the rose cake dough near a heat source, such as the radiator. Even the turned off oven (previously warmed by putting a saucepan of boiling water inside) is an ideal place to facilitate leavening.

  5. After two hours, knead everything again on the work surface and divide it into three equal parts.
  6. From each of the three parts obtained, form a not too thick oval, with the help of the rolling pin. To prevent the dough from sticking to the rolling pin, it is advisable to spread the "disk" between two sheets of baking paper.
  7. At this point, stuff the first disc with jam, the second with chocolate and the last with melted butter, sugar and the grated zest of half a lemon.
  8. Roll each disc on itself until you get a roll. Cut each roll into slices about two fingers thick, thus obtaining roses.
  9. Meanwhile, line 2 or 3 molds (diameter 26 cm) with baking paper (or a very large one).
  10. Arrange the roses neatly in the ovenproof dishes, taking care to maintain a certain distance between one roll and the other, to prevent them from sticking excessively during subsequent leavening.
  11. Proceed therefore letting the roses rise for no more than 2 hours, until they have doubled in volume and “touched”, covering the entire pan.

  What happens if the roses rise for many hours?
  If roses are left to rise overnight, for example, they tend to "deflate". It is therefore right to let the roses rise for the right time, which should not be excessive in any case.

  12. After the necessary time, sprinkle the roses with a little melted butter and sugar to make them more brilliant.
  13. Bake in a preheated oven at 180 ° C for no more than 25-30 minutes (remove them from the oven as soon as the surface is golden: the roses should not turn too brown).

  Alice's comment - PersonalCooker

  The softness of the rose cake and its extraordinary taste - which reminds us of freshly baked croissants - will conquer even the most delicate palates, transporting us for a few moments to an idyllic dimension (so much so that we will feel like flying with angels ...).

  Nutritional values ​​and Health Comment on the recipe

  The rose cake is a traditional dessert characterized by a sufficiently laborious and demanding preparation. The rose cake is distinguished by a decidedly high energy intake, deriving mainly from carbohydrates and fats that are largely saturated and / or hydrogenated. It is advisable to consume it sporadically and limited to portions <60g possibly placed away from main meals to limit the post-prandial glycemic load.