The Rose Cake, also known as Mantuan Cake, is a soft brioche bread, filled with a rich and fragrant cream made of butter, sugar, and vanilla. It derives its name from its shape, as it consists of many small rolls of dough resembling rosebuds, forming a beautiful bouquet of roses once baked.
The recipe is quite simple, but like all leavened products, we need to be a little patient and wait for the dough to rise to bake our tall and soft cake. I recommend enjoying its flavor and fragrance on the same day, and if there are leftovers, you can wrap it in plastic wrap and warm it up to make it soft again.
Friends, let’s go ahead and prepare the Rose Cake together because it’s too delicious and absolutely worth making!
See you soon, Susy.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Mother's Day
- Energy 388.97 (Kcal)
- Carbohydrates 49.76 (g) of which sugars 17.31 (g)
- Proteins 8.47 (g)
- Fat 17.59 (g) of which saturated 6.70 (g)of which unsaturated 9.98 (g)
- Fibers 1.38 (g)
- Sodium 9.23 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the rose cake
- 4 cups g Manitoba flour
- 2/3 cup g sugar
- 1 egg (medium size 60 g)
- 1/3 cup g sunflower seed oil
- 3/4 cup g whole milk (room temperature + 1 tablespoon to brush the cake before baking)
- 0.42 oz g fresh brewer's yeast
- 1 lemon zest (grated)
- 1/2 cup g butter
- 1/3 cup g sugar
- 1 teaspoon vanilla extract
- as needed powdered sugar
You will need
- 2 Bowls
- Cutter pasta cutter
- Pan
- Spatulas
How to prepare the rose cake
In a large bowl, add room temperature milk, sugar, and crumbled fresh brewer’s yeast. Use the spatula to mix until the yeast dissolves completely.
Add the sunflower seed oil, continue mixing, add the egg and grated lemon zest, mix everything well, and pour all the flour in at once. Keep mixing with the spatula until all the flour is absorbed.
Turn the bowl over onto the work surface and knead by hand until it’s homogeneous and compact. Let it rise in a slightly oiled bowl covered with plastic wrap until it doubles in volume, which will take about 3 hours. Meanwhile, prepare the butter and sugar filling.
In a bowl, put the soft butter, sugar, and a teaspoon of vanilla extract, use a fork to mash the butter, then mix with a spatula. Cover with plastic wrap and set aside.
Our dough smells amazing and has risen, so transfer it to the lightly floured work surface, gently spread it with your hands, and roll it out to form a rectangle measuring 16×12 inches.
Use a spatula to spread the previously prepared butter cream on it, then use the pasta cutter to make 7 strips, which you will roll on themselves.
Place them spaced apart in a greased and floured 22 cm (8.66 inches) springform pan and let rise for another hour.
After the last rise, gently brush the surface with a little milk and bake in a convection oven for 35 minutes at 338°F.
Our rose cake is ready, let it cool before removing it from the pan, then dust it with powdered sugar and enjoy this marvel!
VARIATIONS AND TIPS
You can use 150 g of sourdough starter refreshed at least 2 times in place of brewer’s yeast.
If you don’t like lemon, you can use orange zest or vanilla instead.
The milk must be at room temperature.
You can fill the cake with custard, chocolate cream, or jam.
