The rose cake with amaretti with apples and raisins is a very soft and delicious brioche perfect for breakfast or a snack. Beautiful to bring to the table, the rose cake with amaretti is an autumn-flavored variant of the typical Mantuan cake: a dessert with a romantic history. Here, apples, raisins, and amaretti give the dessert an extraordinary aroma. Delicate just right, also excellent served warm, the rose cake with amaretti becomes a dessert when served with ice cream or vanilla cream.
Not to be missed
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 10 Hours
- Preparation time: 30 Minutes
- Portions: 6/8 people
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The doses are for a 10-inch springform pan.
- 4 cups Manitoba flour
- 1 1/8 cups whole milk (at room temperature or lukewarm)
- 2 1/4 tsp fresh yeast
- 1/2 cup granulated sugar
- 2/5 cup Bavarian butter (soft)
- 1 egg
- 1 egg yolk
- 1 1/2 tsp salt
- 1 tsp honey
- 1 tbsp vanilla extract
- 2 tbsp amaretto liqueur
- 2 apples (cut into small cubes)
- 1/2 cup raisins
- 2 1/2 oz amaretti (crushed into powder)
- 1/4 cup granulated sugar
- 2/5 cup softened butter
- 1 egg white
- 1 1/2 tsp potato starch
- to taste lemon juice
- to taste rum
Tools
- 5 Bowls
- 1 Mini whisk
- 2 Reusable fabric lids
- 1 Kitchen Aid Artisan Mixer
- 1 Fruit knife
- 1 Rolling pin
- 2 Rolling pin spacers 1 centimeter
- 1 10-inch springform pan
- 1 Spatula
Steps
The evening before (around 8:00 PM) prepare the starter: the necessary ingredients will be taken from the total of the recipe.
In a bowl pour 1/4 cup of milk at room temperature or lukewarm if the day is cold), add the crumbled fresh yeast, honey, and mix with a small whisk or with a fork until the yeast dissolves, then incorporate 1/3 cup of flour, mix again, cover with plastic wrap or with the appropriate reusable fabric lids and let it rise at a temperature of 68 °F for 40 minutes: bubbles should appear on the surface as a sign that the yeast has activated.
Transfer the starter to the bowl of the stand mixer. Sift the flour directly into the stand mixer’s bowl, add the sugar, the egg and the lightly beaten egg yolk, and the vanilla. Start the mixer at low speed, pour in the milk, and work until the dough clings to the hook, then increase the speed and gradually add the butter, letting it be absorbed before adding more. Let the dough bind, then add the liqueur and finally, at the end, the salt little by little. Transfer the obtained dough to the work surface, form a ball, place it inside a bowl greased with oil, cover it, and let it rise for an hour at 82 °F, then transfer it to the refrigerator for 6/8 hours (overnight).
After the resting time, prepare the buttercream: in a bowl mix the powdered amaretti, potato starch, sugar, egg white, and butter and set aside.
Peel the apple and cut it into cubes, transfer it to a bowl, and drizzle it with lemon juice.
In a small bowl, soak the raisins with the rum.
Transfer the dough to a lightly floured work surface, deflate it and roll it out with a rolling pin forming a rectangle about 3/8 inch thick. Spread the amaretti cream over the surface of the obtained rectangle, sprinkle with the squeezed raisins and apple cubes, distributing them evenly. Roll the rectangle to obtain a roll and cut it into seven/eight rolls. Place the rolls in the greased and floured mold, a bit spaced apart, cover with plastic wrap, and let rise until doubled at a temperature of 82 °F.
After the rising time, bake in a preheated static oven at 338 °F for 40 minutes, but always check before removing because every oven is different. Let the cake cool slightly before serving.
Notes
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Recipe source: Madame Gateau.
