Gardesana cake my way is very similar to rose cake and I revisited it.
I didn’t put citron or any other kind of candied fruit and I didn’t put chocolate as I usually do, but I was really tempted!
I rolled it out a little… also in a slightly quick and my own way, but I must say that the final result was exceptional and without taking anything away from the original, perhaps mine is even better, especially faster, even if you wouldn’t say so, given the rising times!
Every now and then you have to be proud of your achievements and raised doughs rarely disappoint me.
I started working in the morning and after dinner I managed to bake it.
The fermentation times are quite long, to reduce them a bit you can increase the yeast, but it still takes time and patience… but the result paid me back for the wait!
For the dough, I helped myself with my Panasonic Croustina bread machine, but it can be easily done with a stand mixer or any appliance that can help us with the work, otherwise… elbow grease!
Try making this recipe too and if you make this or any other of my recipes, send me the photos and I’ll publish them on my page with your name.
About 562 kcal per each roll
- Difficulty: Easy
- Cost: Cheap
- Rest time: 7 Hours
- Preparation time: 45 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Gardesana Cake My Way
- 1/4 cup water
- 3/4 cup all-purpose flour
- 8 g fresh yeast
- 1 teaspoon sugar
- 6 eggs (medium)
- 2 tablespoons water
- 3 tablespoons butter
- 1/2 cup sugar
- grated lemon zest
- 2 packets vanillin (or 1 teaspoon of liquid vanilla)
- 4 1/4 cup all-purpose flour
- 1/4 cup butter
- 1/2 cup water
- 2 tablespoons rum
- 3/4 cup sugar
Tools
- 1 Cake pan 11-inch cake pan
Preparation of Gardesana Cake My Way
We start preparing our Gardesana cake by putting the yeast with the water in a bowl and letting it dissolve, then add the flour, sugar and mix well until you get a well-mixed dough.
Create a ball and let it rise until it doubles!
Insert the kneading blade into the basket, pour the dry ingredients, then the doubled leavening starter and finally the liquid ingredients.
Insert the basket into the machine, program it with a dough program, mine the button 17 which lasts 45 minutes and start.
Once the work is finished, transfer the dough into a large bowl and let it rise for about 5 hours, the time will depend on the amount of yeast used.
In the stand mixer, insert all the ingredients for the second rise and the doubled leavening starter, start the machine and work for about 15 minutes, taking breaks of a couple of minutes every 5 minutes to prevent the machine from overheating.
Once the work is finished, transfer the dough into a large bowl and let it rise for about 5 hours, the time will depend on the amount of yeast used.Final preparation
After the rise, take the dough again and pour it onto a floured surface, create a ball
….roll out the dough to a thickness of about 1/2 inch, obtaining a large rectangle or square.
Melt the 1/4 cup of butter for the rolling, creamy, not liquid.
Brush the butter on half of the rolled out dough
…….fold the part of dough without butter over the one with butter, then fold one half up to half the dough and the other flap overlapping.
Put it in the fridge wrapped in cling film for at least 15 minutes.
After the time, take the dough and roll it with a rolling pin to lengthen it, then fold it in half
….roll out the dough until you get a thin, but not too thin, sheet.
At this point roll the sheet from the longer side to obtain a sausage
….cut it into 8 parts
…place them in a buttered and floured pan 11-12 inches in diameter, well spaced.
Let rise again until double.
After rising, bake in a preheated oven at 350°F for about 35 minutes.
When it is almost ready, start melting the water with the sugar and rum in a saucepan until it boils.
Remove the cake from the oven and immediately soak it with the sugary mixture.
Let it cool and serve.
