Rose cake: the recipe for the scrumptious and delicious dessert from Mantua
ingredients
Manitoba flour
450 gr
Latte
150 ml
Caster sugar
50 gr
Butter
50 gr
Dehydrated brewer’s yeast
7 gr
Egg
3
Sale
3 gr
Vanilla extract
1 Teaspoon
Orange
1
for the buttercream
Butter
120 gr
Caster sugar
120 gr
Oranges
2
for the finish
Powdered sugar
q.b.
you also need
Extra virgin olive oil
q.b.
Butter
q.b.
Flour
q.b.
The cake of roses , or of the roses, is a soft and delicious leavened product of Mantuan origin. It is a sort of brioche dough , richly filled with a voluptuous butter cream which, once rolled up and then divided into many small cylinders to be placed upright in a mould, will resemble a spectacular bouquet of flowers .
Making it is easier than you might imagine. All you need to do is prepare the dough by working the eggs with the Manitoba flour, sugar, dehydrated brewer’s yeast , milk and various flavourings. Once leavened, it is spread into a thin rectangle, spread with the mixture of butter and sugar, and then rolled up to obtain a cylinder, to be cut into slices with a sharp knife.
At this point it will be sufficient to arrange the swivels obtained in a baking tray, wait for them to join together with the second leavening, and then place the cake in the oven until it is golden and fragrant. The result will be a refined and surprising dessert, to be dusted with a light layer of icing sugar and offered as a snack or as an exquisite after-meal .
If you wish, you can wrap the base of the cake with a colored ribbon and give it to your mother on her feast day , or you can place it in the center of the table for an informal dinner with friends, and invite each diner to tear off their own “bud”.
Find out how to prepare the rose cake by following the procedure and advice step by step. If you liked this recipe, try your hand at the strawberry variant or the version without butter .
How to prepare rose cake
Step 1
Collect the manitoba flour, eggs, dehydrated brewer’s yeast, milk and sugar in the bowl of the planetary mixer1, and start working with the hook at low speed.
Step 2
Then perfume with the grated rind of the orange and the vanilla extract2, and continue to knead for about 10 minutes.
Step 3
At this point add the salt3.
Step 4
Finish with the soft butter4, taking care to add a small piece only when the previous one has been completely absorbed.
Step 5
Once you have obtained an elastic and well-strung dough, shape it into a ball, place it in a lightly oiled bowl and let it rise, covered with transparent film5until doubled in volume.
Step 6
After the rest time, divide the dough in half and, with the help of a rolling pin, form two rectangles of about 30 x 23 cm6.
Step 7
Prepare the filling: mix the soft butter with the sugar and the grated rind of the oranges, until you get a creamy consistency7.
Step 8
Spread the filling on both rectangles8.
Step 9
Roll up the stuffed rectangles on themselves9, starting from the long side, and transfer them to the freezer, wrapped in transparent film, for about 15 minutes: this will make it easier to cut them into slices.
Step 10
Once hardened, cut the loaves with a sharp knife in order to obtain 15 swivels of the same size10.
Step 11
Arrange the rolls a few cm apart in a 24 cm diameter springform pan11, buttered and floured, and covered at the base with a sheet of parchment paper; then open the dough slightly with your fingers, so that the shape resembles a flower bud, and let it rise again.
Step 12
When the dough has doubled in volume, and the rolls have joined together12, place in a static oven at 180°C for about 30 minutes.
Step 13
Once the time has elapsed, take it out of the oven, gently remove the removable part with the zip and let the dessert cool13.
Step 14
Dust the surface with icing sugar14.
Step 15
Arrange the rose cake on a serving plate15, and serve.
Advice
The traditional recipe, to which we have faithfully followed, provides for a filling of butter cream which we have flavored here, for a pleasant citrus note, with grated orange zest .
If you prefer, you can replace it with a cocoa or pastry cream , enriched with wild strawberries , or with a chantilly , sprinkled with chocolate chips or chopped pistachios.
For a 24 cm diameter pan, you will need about 15 rolls of brioche dough of the same size: to obtain them more easily, we suggest you wrap the stuffed loaves in a sheet of transparent film and transfer them to the freezer for at least a quarter of an hour. before proceeding with the cut.
To give the cake an almost impalpable consistency and make it even more digestible, you can replace the dehydrated yeast with fresh yeast, and prepare the yeast : a pre-dough that will have to rest for about 1 hour, then added to the rest of the ingredients, obtained by mixing together 1 teaspoon of sugar, 18 g of brewer’s yeast dissolved in a drop of warm milk and 50 g of flour (to be subtracted from the total quantity).
storage
The cake of roses can be kept at room temperature, under a confectioner’s hood, for a maximum of 3-4 days
