Rose cake: the recipe for a soft dessert for Mother’s Day
Ingredients:
For the dough:
300 g of Manitoba flour
200 g of 00 flour
250ml of milk
10 g of fresh brewer’s yeast
50 g of sugar
50 g of melted butter
1 egg
Grated zest of a lemon
For the filling:
60 g of soft butter
Caster sugar to taste
Powdered sugar for dusting
Preparation:
Dissolve the brewer’s yeast and a teaspoon of sugar in the warm milk.
In a bowl combine the flours, sugar and the mixture of milk and yeast prepared earlier.
Also add the melted butter, egg and lemon zest.
Knead for about five minutes, then let it rise for 2 and a half hours.
Divide the dough in half and roll it out with a rolling pin until you get a sheet of about half a cm thick.
Brush with butter and sprinkle with caster sugar.
Repeat with the other half of the dough, then cut into strips and roll them up.
Comes upright in a buttered cake tin.
Let it rise again for an hour.
Brush with butter.
Bake in the oven at 170° for 35 minutes.
Cool completely then decorate with powdered sugar.
