Don’t miss the recipe for this filled rose cake with ham, cheese, sun-dried tomatoes, and Taggiasca olives. It’s delicious, super soft, and very tasty thanks to the mix of ingredients I used for the filling. I hope it immediately makes you want to try it (but especially to taste it) because it’s worth it. Perfect even when you have guests and ideal for a Sunday brunch.
Other savory and sweet rose cake recipes you might be interested in:
- Difficulty: Medium
- Cost: Cheap
- Rest time: 5 Hours
- Preparation time: 40 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the filled rose cake
In this recipe, I used 5 g of dry yeast, but fresh yeast works just as well. In that case, you could use 14/15 g. If you’re interested in knowing the correspondence between these two different products, read the article I wrote on the subject. You can find it by clicking HERE. The amount of yeast can be adjusted to your needs. If you increase it, the rising times will shorten; if you decrease it, you’ll need longer rising times.
- 2 3/4 cups all-purpose flour
- 1 2/3 cups Manitoba flour
- 5 g dry yeast
- 1 teaspoon sugar
- 1 cup milk
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1 egg (medium)
- 7 oz Fontina cheese
- 9 oz cooked ham (thinly sliced)
- 3 oz sun-dried tomatoes in oil
- 1 3/4 oz Taggiasca olives
Tools
I prepared the dough for this filled rose cake with a stand mixer, but you can make it with any other mixer or even by hand, working the ingredients first in a bowl and then on a pastry board.
- 1 Stand mixer
- 1 Whisk
- 1 Bowl
- 1 Rolling pin
- 1 Food processor
- 1 Mezzaluna chopper
- 1 Cake pan high-sided, 11 inches in diameter
Preparation of the filled rose cake
Sift the flour into the bowl of the stand mixer, add the dry yeast, the sugar, and mix with a small whisk.
Then add the lukewarm milk and start kneading with the dough hook.
When the flour has absorbed the milk and the mixture has come together, add the oil, the egg, and the salt, and continue working until you get a smooth and homogeneous dough that clings to the hook. If the dough is too stiff, add another tablespoon of milk.
Transfer the mixture to a lightly floured work surface and knead it for a few more seconds with your hands. Shape it into a ball, place it in a large bowl, cover with plastic wrap, and let it rise in a warm place, sheltered from drafts, until it doubles in volume. The rising time depends a lot on the room temperature and can vary from 3 to 4 hours.
After the first rising time has passed, take the dough and roll it out with a rolling pin into a large rectangle.
Place the slices of cooked ham on top.
Then sprinkle with Fontina cheese previously chopped in a food processor.
Finally, chop the sun-dried tomatoes and Taggiasca olives with a mezzaluna chopper and distribute them here and there.
At this point, roll up the rectangle starting from the long side and cut it into pieces about 2 inches thick.
Seal the bottom of each rose well.
Place the roses inside a high-sided cake pan with a diameter of 11 inches previously lined with parchment paper. Keep them slightly spaced from each other and place the two prettiest roses, which are the two ends of the roll, in the center.
Let the roses rise until they are joined together, doubling in volume (this will take about 2 hours).
Bake the filled rose cake in a preheated static oven at 392°F for 30/35 minutes.
Remove it from the oven, brush it with a bit of oil to make it shiny, and serve it warm. Enjoy! Paola
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