The rose cake is a very soft cake made with a brioche dough. I let it rise all night. The dough is rolled out and then filled with a delicious cream made with butter and sugar. It is rolled up, cut into equally sized roses, and allowed to rise again in the pan. Very tasty and very soft cake. It will certainly be a hit! At my house, it lasted really shortly!
If you like cakes, you can also try the ricotta and banana cake or with kiwi and chocolate chips.
- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Hours
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for preparing the rose cake
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 3 eggs (medium)
- 3 oz whole milk
- 1 tbsp wildflower honey
- 1/3 cup sugar
- 2/3 cup butter
- 1 packet vanillin
- 1 tsp salt
- 1 lemon zest
- 1 packet dehydrated yeast with sourdough for sweet leavened dough
- 2/3 cup butter
- 1/3 cup sugar
Tools
- Stand mixer
- Bowl
- Rolling pin
- Parchment paper
- Springform pan
- Spatula
Steps to make the rose cake
To prepare the rose cake, first keep the butter out of the fridge for at least a couple of hours before using it; it should be soft like an ointment. Put the sifted all-purpose flour and Manitoba flour and the yeast in the stand mixer and start mixing with the hook whisk. Now add the liquids, first the whole milk in a thin stream and then the eggs, one at a time, preferably already beaten in a small bowl.
Then add the sugar and salt, lemon zest, and vanillin. Mix well and start adding the butter in pieces. When all the ingredients are well amalgamated, turn off the stand mixer and knead the dough by hand on a floured surface for 5 minutes. It should become smooth and homogeneous. Put it in a floured bowl to rise all night covered with plastic wrap.
The following morning, take the dough and place it on a well-floured work surface. Roll it out with a rolling pin trying to give it a rectangular shape of about 17.5 x 19.5 inches. With these quantities, I prepared about 10 roses. The dough should be quite thin.
At this point, prepare the butter and sugar cream. Also, remember here to keep the butter out of the fridge; it should be soft like an ointment even for the cream. Mix the butter and sugar with electric whisks. It should become a cream. Now spread it on the smooth dough using a spatula. At this point, fold the dough on itself to form a roll from the longer side.
Cut the rolls into slices about 2 inches thick. Now place the rolls on parchment paper in a 9-inch springform pan, spacing them slightly. Cover with plastic wrap and let rise for another hour in a turned-off oven with the light on. Once risen, brush each rose’s surface with milk and preheat the static oven to 356°F and then bake for 40 minutes.
Take it out of the oven and, if desired, sprinkle the surface with powdered sugar.
Storage and Tips
You can store the rose cake for a couple of days under a glass dome
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