The rose and raspberry cake is a soft dessert, made with soft wheat flour and a fresh raspberry filling, scented with lemon. The sugar glaze makes the dessert even more delicious and ideal to enjoy on any occasion. The recipe was created in collaboration with Molino Merano, in this case I used their soft wheat flour 00 n. 2, perfect for simple doughs with a rising time of up to 8 hours, as well as the ADAM sourdough, which is a dried sourdough with added dry yeast, to obtain soft and aromatic desserts, which maintain these properties for several days.
- Difficulty: Medium
- Rest time: 2 Hours 15 Minutes
- Preparation time: 40 Minutes
- Portions: 1 cake with 9 roses
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/3 cups soft wheat flour 00 n. 2 (Molino Merano)
- 2 tbsps ADAM dried sourdough with dry yeast (Molino Merano)
- 1/3 cup sugar
- 1 cup ricotta
- 3 tbsps milk
- 1/2 tsp salt
- 1 egg
- 1/4 cup soft butter
- 1/3 cup butter
- 1/4 cup sugar
- 1 untreated lemon (zest)
- 1 1/4 cups raspberries
- 1 egg
- 1 cup powdered sugar
- 3 tbsps lemon juice
Steps
To prepare the rose cake with raspberries and lemon, place the flour along with the sourdough, sugar, and ricotta in the bowl of the stand mixer. Start the mixer and add the milk and salt. Knead for a couple of minutes and add the egg. Continue kneading until you obtain a homogeneous dough. Then add the soft butter in pieces and knead everything until the dough is well combined, meaning it has detached from the bottom and sides of the bowl and is wrapped around the hook. It will take about 20 minutes in total. Form a ball, put it back in the bowl, and let it rise covered with plastic wrap in a warm place (81°F), for about 45 minutes.
Before the first 45 minutes of rest are up, prepare the filling. Soften the butter without completely melting it; it should have a creamy and easily spreadable consistency. Add the sugar and the grated zest of the previously washed lemon. Mix and set aside. Wash the raspberries and let them drain.
Take the dough, roll it out on a lightly floured surface to form a rectangle about 20 x 10 inches. Spread the butter and lemon zest mixture over the entire surface. Then distribute the raspberries all over. Roll everything up and if necessary, gently stretch it with your hands until you get a roll 21 inches long. With the help of dental floss (or a knife), cut it into 9 pieces, each 2.5 inches long, and place them with the cut side facing up in the cake pan lined with parchment paper, slightly spaced apart as they will rise further.
Cover with plastic wrap and let rise in a warm place for about 1 hour and 30 minutes, or until visibly risen.
Preheat the oven to 350°F (static), brush the surface of the cake with the beaten egg, and bake for about 45 minutes, until golden brown.
Remove the rose cake from the oven and let it rest in the pan for about ten minutes.
Meanwhile, prepare the glaze by putting the powdered sugar in a small bowl along with the lemon juice. Stir until you obtain a thick, white glaze.
Remove the ring of the cake pan and decorate the warm rose cake with the sugar and lemon glaze.
Let cool completely or serve warm.
