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TRADITIONAL ROSE CAKE Recipe

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TRADITIONAL ROSE CAKE Recipe, Soft and Fragrant
Guys, let’s be honest: the rose cake is one of those things that makes you say “wow” at the first bite. Soft, fragrant, with that shape that looks like a bouquet of roses, it is the perfect dessert for every occasion. Whether it’s a special breakfast, an afternoon snack with friends, or a dessert to bring to a dinner, the rose cake always stands out.
Born in the Mantuan lands, this cake has a story that smells of home, of traditions passed down from grandmother to granddaughter. The dough, rich in butter and eggs, is the key to that melt-in-your-mouth softness. But don’t worry, it’s not a difficult recipe! With my advice, you too can bake a rose cake that rivals the best pastry shops.


And then, let’s face it, the rose cake is super versatile. Want something more indulgent? Try the version with custard or chocolate chips. Having an aperitif? The savory rose cake with cheese and herbs will amaze you. In short, there’s something for everyone!
In this recipe, I will reveal all the secrets to preparing a perfect rose cake. I’ll guide you step by step, from preparing the dough to baking, and even decorating. And if you have the Bimby, I’ll give you some tips on using it to its full potential. Get ready for an unforgettable sensory experience because this cake will make you fall in love!

  • Difficulty: Easy
  • Cost: Economical
  • Rest time: 3 Hours
  • Preparation time: 1 Hour
  • Portions: 8 people
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: Mother's Day
366.89 Kcal
calories per serving
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  • Energy 366.89 (Kcal)
  • Carbohydrates 53.17 (g) of which sugars 26.33 (g)
  • Proteins 7.94 (g)
  • Fat 13.93 (g) of which saturated 8.13 (g)of which unsaturated 4.71 (g)
  • Fibers 1.22 (g)
  • Sodium 159.72 (mg)

Indicative values for a portion of 75 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 ROSE CAKE

  • 2/3 cup Manitoba flour
  • 3 1/3 tbsp whole milk
  • 1 tsp fresh yeast
  • 2 tsp butter (cold)
  • 3 2/3 cup Manitoba flour
  • 2/3 cup granulated sugar
  • 7 tbsp butter (cold)
  • 1 tbsp fresh yeast
  • 2 eggs (medium 120g)
  • 3/4 whole milk
  • 1 tsp fine salt
  • 5 tbsp butter
  • 3/4 cup granulated sugar
  • 1 egg yolk
  • 1 1/3 tbsp fresh liquid cream
  • 1/3 cup water
  • 1/2 cup granulated sugar

Tools

  • 2 Bowls
  • Plastic wrap
  • Mixer
  • Small pot
  • Rolling pin
  • Springform pan
  • Brush

How to make a Rose Cake

For the main dough of the Rose Cake, you can proceed either with a stand mixer or by hand. In the latter case, the times are slightly longer.

  • In a bowl, pour: flour, crumbled yeast, and butter. Add the milk and mix with a spoon until you get a homogeneous mixture. Knead slightly on the work surface, form a ball, and let rise in a bowl covered with plastic wrap at room temperature for 45/60 minutes or until doubled in volume.

  • In the stand mixer with the hook, add the pre-dough, flour, crumbled fresh yeast, and start kneading at medium speed. Add the milk and work until you get a smooth mixture.
    Add the sugar and let it absorb completely. Then, increasing the speed, add one egg at a time, waiting for it to be absorbed before adding the next.

  • Gradually incorporate the cubed butter, one piece at a time, until you get a smooth and elastic dough. Finally, add the salt and knead at low speed for another 5 minutes.
    Transfer the dough to the work surface, form a sphere, and let rise in a bowl covered with plastic wrap for about 2 hours, or until doubled in volume.

  • In the meantime, prepare the syrup and filling. In a bowl, put the softened butter and add the sugar, mix with a spatula. For the syrup: in a small pot, pour water and sugar, bring to a boil and let cool.

  • Roll out the risen dough on a floured surface and form a rectangle of about 20×12 inches. Spread the butter filling on the surface. Roll the dough from the long side and cut rolls about 1.5-1.75 inches wide. Place the rolls in a greased springform pan, with the largest roll in the center and the others around it. Let rise for another hour.

  • Beat an egg yolk with the cream in a bowl and brush the surface of the cake. Bake in a preheated static oven at 356°F for 10 minutes, then lower to 320°F and continue for another 30 minutes.
    Remove from the oven and brush with the syrup. Let cool for 30 minutes before serving. Here is the original SOFT AND FRAGRANT Rose Cake recipe ready

STORAGE

Store the rose cake under a glass dome for 2-3 days at most.

TIPS AND SUBSTITUTIONS

FLOUR: The recipe calls for type “00” flour, ideal for leavened desserts due to its fineness.
For a more rustic and flavorful result, you can substitute a part (about 20-30%) with Manitoba flour, which gives the dough more elasticity. Alternatively, for those with gluten intolerances, you can use gluten-free flour mixes specific for leavened products, following the package instructions.
YEAST: Fresh yeast is preferable for its higher activity, but it can be replaced with dry yeast, using about half the dose. It’s essential that the yeast is fresh and active for optimal leavening.
MILK: Whole milk provides softness and flavor, but it can be replaced with partially skimmed or plant-based milk (soy, almond, oat) for a lighter version or suitable for lactose intolerances.

BUTTER: Butter is essential for the cake’s softness and flavor. For a vegan version, you can substitute it with high-quality vegetable margarine, with a fat content similar to butter.
SUGAR: Granulated sugar is the most common, but you can also use cane sugar for a more intense and caramelized flavor. The amount of sugar can be slightly reduced for those who prefer less sweet desserts.

EGGS: Eggs contribute to the cake’s structure and softness. In some vegan recipes, eggs are replaced with applesauce or banana, or with specific commercial substitutes.
SALT: A pinch of salt is essential to enhance the flavors.
FILLING (butter and sugar): The filling gives the cake its characteristic flavor and softness. You can add flavors like cinnamon, citrus zest, or vanilla to personalize the filling.
SYRUP (water and sugar): The syrup gives the cake a shine and increases its softness. It can be flavored with lemon or orange zest for a touch of freshness.

ORIGINS AND CURIOSITIES OF THE ROSE CAKE

The rose cake, a dessert that smells of history, was born in the heart of the 15th century, in the Mantua region. Created for the wedding between Francesco II Gonzaga and Isabella d’Este, this cake draws inspiration from the bride’s beauty, with its shape reminiscent of a bouquet of roses. A curiosity: Cristoforo di Messisbugo, the cook who devised it, was a true master at turning events into culinary creations, and the rose cake is a perfect example of this.

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atavolacontea

Here's the translation of the text into English: "At the Table with Tea: dishes accessible to everyone, often made with ingredients you already have at home, with attention to presentation and appearance. My motto? 'We will transform the ordinary into extraordinary because in the kitchen, not everything is as difficult as it seems!'"

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