The rose cake has many variations, this one is closest to the Mantuan recipe made with brioche dough and is truly delicious.
You can fill it with jam as we did, or with butter and sugar, or even with pastry cream, see what you like best. I guarantee that with jam or preserves it is fantastic.
Below are some other delicious cakes to try, and then right after the photo, let’s discover how to make the rose cake!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Hours
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Rose Cake
- 4 cups all-purpose flour
- 3/4 cup milk
- 1 egg (large)
- 2 egg yolks (large)
- 2/5 cup sugar
- 3/4 cup butter
- 0.35 oz fresh yeast
- 1 tbsp honey
- 1 tsp salt
- 1 lemon zest
- to taste jam (or preserves)
- 1 egg yolk (for brushing)
Tools
- 1 Food Processor
- 1 Cake Pan springform 9.5 inches
Rose Cake Preparation
To prepare the rose cake, first let the butter sit at room temperature until ready to use.
Dissolve the yeast in a small amount of milk taken from the total amount to be used in the recipe.
In the bowl of a stand mixer or food processor, add the milk with the yeast, the remaining milk, the flour, and start kneading.
Next, add the sugar, honey, and lemon zest and knead for at least 10/12 minutes before adding the salt, then continue kneading to incorporate.
Once you have a smooth and fairly soft dough, add the whole egg, let the mixer run until it’s completely absorbed, then add the two egg yolks one at a time, making sure each is well absorbed before adding the next.
Then you’re ready to add the softened butter at room temperature little by little, making sure it’s absorbed before adding more.
Remember, the more you work this type of dough, the better it is, so keep kneading for another 10 minutes.
Cover the bowl with plastic wrap and let rise in a warm place for at least 2 hours or until doubled in size.
Now that your dough has risen beautifully, roll it out with a rolling pin into a rectangle approximately 24 inches on the long side and 14 inches on the other side.
Spread the rectangle with your chosen jam or preserves without going to the edges and without overdoing it, or it will spill out during baking.
Roll up the rose cake from the longer side and cut the roll into pieces of 1.5/2 inches.
Flour and butter a 9.5-inch pan and arrange the roses first around the edge, then fill the center, not too close to each other as they need to rise again.
Let the rose cake rise for at least 1 hour, then preheat the oven to 355°F (180°C), and brush the rose cake with the lightly beaten egg.
Bake the rose cake for at least 40 minutes on the middle rack of your oven.
Once baked, remove from the oven and let cool before removing from the pan and… ENJOY YOUR MEAL
Wait, before you go, here’s my FACEBOOK PAGE if you want to be updated daily with my new recipe, just leave a like.
On INSTAGRAM or also on PINTEREST, you can find all my recipes. You can also subscribe to our YOUTUBE channel to watch our videos.
How to Store the Rose Cake
The rose cake keeps well under a glass dome for up to 3 days.
You can freeze the rose cake whole or in portions, ready to be thawed and eaten.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
