You should know that the soft and fragrant rose cake has been on my mind for a long time, I’ve done trial after trial to reach what I consider the perfect measurements, so after many trials here I am to give you my recipe. A very simple but incredibly soft and delicious sweet yeast dough, you’ll feel a delightful and sweet fragrance invade your house while baking! Perfect for breakfasts and snacks for the whole family! At the end of the article, I will also provide variations and useful tips, but now let’s get to work and try the recipe!
Other sweet recipes you might like:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the soft and fragrant rose cake
- 3 cups Manitoba flour
- 1 1/8 cups all-purpose flour
- 3 eggs (large)
- 2/3 cup lactose-free milk (or regular)
- 1/4 cup lactose-free butter (or regular)
- 7 tbsp sugar
- 1 lemon zest (grated, edible peel lemon)
- 0.5 oz fresh brewer's yeast (or 0.2 oz dry)
- 1 pinch salt
- as needed powdered sugar
- 2/3 cup lactose-free butter (or regular)
- 1/2 cup sugar
Useful Tools
- Stand Mixer
- 2 Bowls
- Spatula
- Spoon
- Knife
- Springform Pan
Preparation of the Soft and Fragrant Rose Cake
Put the flours, sugar, yeast (fresh or dry), eggs, milk, butter (must be at room temperature), grated lemon zest, and a pinch of salt in the bowl of the stand mixer (but you can knead by hand, just follow the order of ingredient addition).
Once all the ingredients are added, attach the hook and start the mixer at speed 2 and let it run for 10 minutes, then take a 2/3 minute break and restart at speed 2 for another 5/6 minutes, this is to bind and mix the dough well, then turn off and proceed to the next step.
Transfer the dough to a lightly floured work surface (perhaps using a silicone spatula) and give it a few folds, then form a ball and place it in a bowl covered with plastic wrap, leave to rise in a dry place without drafts (the turned-off oven is perfect), the dough should double in volume.
While the dough is doing the first rise, prepare the filling for the inside (to use later), put the room temperature butter and sugar in the mixer bowl, insert the whisk and run at speed 4 for 5 minutes, you’ll get a very soft cream, leave it aside.
When the dough has doubled in volume (the time depends on the temperatures, for example, mine doubled in 2 hours), put it again on the floured work surface, sprinkle a pinch of flour on top (it will be a very soft dough, it’s normal, but with the help of flour it will be very easy!) and roll it out with a rolling pin until you obtain a rectangle about a quarter-inch thick (or even slightly thinner if possible).
Spread the prepared butter cream over the rectangle until the whole surface is covered, take a knife (or a pastry cutter) and cut the rectangle in half lengthwise, then from each half cut long rectangles about 4 inches long and 1.5 inches wide.
Roll each rectangle ensuring to close by pressing the dough at the part that goes underneath in contact with the pan and place the roses spaced apart inside the pan, put it again in the turned-off oven to rise until doubled.
Once the soft and fragrant rose cake has doubled in volume, take it out of the oven, heat the oven to 392°F (200°C), and once hot, bake the cake, cook for 15 minutes, then lower to 356°F (180°C) and continue cooking for another 20/25 minutes, always check the cooking because every oven is different, at the end of cooking, the rose cake should be well golden on the surface.
Once the rose cake is cooked, take it out of the oven, let it cool and then remove it from the pan, don’t remove it from the pan while still hot, you risk breaking it! Before serving, garnish with powdered sugar! Enjoy!
Soft and Fragrant Rose Cake
Useful Tips and Variations
The soft and fragrant rose cake keeps as fresh as new for a couple of days (as is normal for a homemade dessert without preservatives or other industrial things) but it hardly lasts two days!
If you see that during baking the surface of the cake is browning too much but it’s not time to take it out yet, just cover it with a piece of parchment paper and continue until the end of baking, the cake will be cooked and won’t burn!
If you have leftovers, you can store it well sealed in a freezer bag and when you want to eat it, just pass it a few minutes in the hot oven and it will be like freshly baked.
If you want to have it always available, once baked and cooled, just slice it and put each slice between a sheet of parchment paper and freeze it in a freezer bag, to eat it you can either take out a slice the night before or pass it in the hot oven!
If you want, you can fill each rose before rolling it with hazelnut cream, jam, or custard, you can also add 1.8 oz of raisins to the dough.
