You should know that the ultra soft and fragrant rose cake has been on my mind for a long time. I’ve done test after test until I reached what I consider the perfect doses, so after many trials, here I am giving you my recipe. A very simple yeasted sweet, but incredibly soft and delicious. During baking, your house will be filled with a delightful sweet aroma! Perfect for breakfasts and snacks for the whole family! At the end of the article, I’ll also give you some useful tips and variations, but for now, let’s get to work and try the recipe in the kitchen!
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 Ultra Soft and Fragrant Rose Cake
- 350 g Manitoba flour
- 130 g all-purpose flour
- 3 eggs (large)
- 140 ml lactose-free milk (or regular)
- 1/4 cup lactose-free butter (or regular)
- 1/3 cup sugar
- 1 lemon zest (grated, from edible peel lemon)
- 15 g fresh brewer's yeast (or 5 g dry)
- 1 pinch salt
- to taste powdered sugar
- 10 tbsp lactose-free butter (or regular)
- 1/2 cup sugar
Useful Tools
- Stand Mixer
- 2 Bowls
- Spatula
- Spoon
- Knife
- Springform Pan
Preparation of the Ultra Soft and Fragrant Rose Cake
Put the flours, sugar, brewer’s yeast (fresh or dry), eggs, milk, butter (it must be at room temperature), grated lemon zest, and pinch of salt in the stand mixer bowl (you can also knead by hand, just follow the order of ingredient insertion).
Once all the ingredients are in, insert the dough hook and start the mixer at speed 2, let it run for 10 minutes, then take a break for 2/3 minutes and restart at speed 2 for another 5/6 minutes. This helps to properly knead and mix the dough. After that, turn it off and move on to the next step.
Transfer the dough onto a slightly floured work surface (a silicone spatula may help) and give it some folds, then form a ball and place it in a bowl covered with plastic wrap. Let it rise in a dry place free of drafts (the turned-off oven is fine), the dough must double in volume.
While the dough is doing its first rise, prepare the filling for the interior (to be used later). Put the room temperature butter and sugar in the stand mixer bowl, insert the whisk attachment, and start at speed 4 for 5 minutes. You will get a very soft cream, set it aside.
When the dough has doubled in volume (the time depends on the temperature, for me it doubled in 2 hours for example), place it again on the floured work surface, sprinkle a bit of flour on top (it will be a very soft dough, that’s normal, but with the help of flour, it will be very easy!) and roll it out with a rolling pin until you get a rectangle about a quarter-inch thick (or even a bit thinner if possible).
Spread the butter cream prepared earlier over the rectangle until covering the entire surface, take a knife (or a pasta cutter) and cut the rectangle lengthwise in half, then from each half, cut long rectangles about 4 inches long and 1.5 inches wide.
Roll up each rectangle, making sure to seal it by pressing the dough where it contacts the pan, and place the roses spaced apart inside the pan. Let them rise again inside the turned-off oven until doubled.
Once the ultra 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. Bake for 15 minutes, then lower to 356°F (180°C) and continue baking for another 20/25 minutes. Always check the baking as each oven is different; at the end of baking, the rose cake should be golden brown on top.
Once the rose cake is baked, take it out of the oven, let it cool, then remove it from the pan. Do not remove it from the pan while it’s still warm, you risk breaking it! Before serving, garnish with powdered sugar! Bon appétit!
Ultra Soft and Fragrant Rose Cake
Useful Tips and Variations
The ultra soft and fragrant rose cake keeps fresh as if just made for a couple of days (as is normal for a homemade cake without preservatives or other industrial things) but it hardly lasts two days!
If you see that in baking the cake’s surface colors too much but it’s not yet time to take it out, just cover it with a piece of baking paper and continue until the end, the cake will be baked and won’t burn!
If you have leftovers, you can store it well-sealed in a freezer bag and just warm it up in a hot oven when you want to eat it, and it will be like freshly baked.
If you want to always have some available, once baked and cooled, just slice it and place each slice between sheets of baking paper, then freeze it in a freezer bag. To eat it, you can either take out a slice the night before or warm it in a hot oven!
If you wish, you can fill each rose before rolling it with hazelnut cream, jam, or custard. You can also add 50 g of raisins to the dough.
