ROSE CAKE

Here’s another recipe you can comfortably make at home to fight quarantine boredom!

 

The Rose Cake is a classic of this area and in particular Valeggio sul Mincio claims its birthright.

 

It’s a very simple dough which however needs to rest for several hours and therefore requires long processing times.

 

Let's see the ingredients:

 

FOR THE MIXTURE:

  • 500 g white flour
  • 1 packet of brewer's yeast
  • 100 g caster sugar
  • 1 sachet of vanillin
  • 1 level teaspoon of salt
  • grated zest of one lemon
  • 2 eggs
  • 80 g warm liquefied butter
  • 125 - 150 ml warm milk (37-40 ° C)

 

 

TO DO IT

  • 100 g butter at room temperature
  • 100 g caster sugar

 

 

PREPARATION:

Sift the flour in a large bowl and mix the brewer's yeast.

 

At the center of the pile, make a hole and pour sugar, vanillin, salt, lemon zest, eggs, warm butter.

 

Mix everything with a fork, adding the warm milk a little at a time.

 

Work the dough on the floured table surface for at least 10 minutes, spreading it with your fists closed, rewinding it and slamming it on the table until the liquid is completely absorbed.

 

Put the dough back in the floured bowl, cover it with a damp cloth and let it rise in a warm place, until its volume has doubled (about 1 hour and a half).

 

For the filling, work the cream butter, gradually adding the sugar.

 

With a rolling pin spread the well-leavened dough in a rectangular sheet (about 35x50 cm), spread the butter cream on it and then roll the sheet from the longer side.

 

Cut the roll into 12 equal pieces and place them in a mold (Ø 26 cm) lined with parchment paper. Leave to rise a second time in a warm place for about 20 minutes.

 

Bake for 20-30 minutes in the middle part of the preheated oven (electric: 200-220 ° C, ventilated: 190-210 ° C, gas: 210-230 ° C).

COPYRIGHT © 2020 WHAT'S UP AGENCY - Privacy Policy