Rose Cake is a Lombard dessert made with brioche dough that, once risen, is cut into strips, rolled, and placed in a round baking pan. Once baked, they will form many roses. For this recipe, I chose a filling of pastry cream, but you can also fill it with just butter or jam.
If you like this type of dough, also read Pan brioche with cream
Other recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 7 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Mother's Day
- Energy 446.25 (Kcal)
- Carbohydrates 73.45 (g) of which sugars 26.87 (g)
- Proteins 12.92 (g)
- Fat 12.39 (g) of which saturated 7.00 (g)of which unsaturated 4.80 (g)
- Fibers 1.68 (g)
- Sodium 64.29 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 1 cup sugar
- 2 1/2 tsp fresh yeast
- 1/4 cup butter
- 1 egg (medium)
- 1/4 tsp fine salt
- 1 tsp lemon zest (grated)
- 3/4 cup milk
- to taste powdered sugar (for decoration)
- 1 2/3 cups whole milk
- 3 egg yolks
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1 1/3 tbsp rice flour
- 1/2 pod vanilla
- lemon zest (from half a lemon)
Tools
The recipe contains IconA affiliate links
- Worktop
- Kitchen Scale
- Parchment Paper
- Stand Mixer
- Springform Pan 26 cm
- Bowl
- Cling film
- Whisk
Steps
Prepare a starter by dissolving the fresh yeast in a bowl with a little warm milk (taken from the 200 ml.) and adding 100 g. of flour taken from the total. Mix until you get a slightly sticky dough, cover with cling film and let rise for 2 hours. After the time has passed, put the starter and flour in a stand mixer and using the hook, mix. With the mixer running, gradually add the melted butter and grated lemon zest.
Continue by gradually adding the milk and egg with the salt (beat beforehand in a small bowl). Operate the stand mixer at 10-minute intervals (to avoid overheating) for 3 times. The dough will become smooth and soft. Place it in a large bowl greased with butter and cover with cling film. Let rise for 4 hours in a draft-free place. While it rises, prepare the Pastry Cream.
Pour the milk into a saucepan (minus a few tablespoons) along with the lemon zest and vanilla pod and bring to a boil. In a bowl, place the yolks, sugar, and vanilla seeds (then put the pod in the milk) and whisk. Add the cornstarch, rice flour, and mix, adding the little milk set aside. Remove the lemon zest from the boiling milk and pour in the mixture, quickly stirring with the whisk. At the first puffs of boiling, the cream is ready. Let it cool covered with cling film.
Preheat the oven to 347°F. Once the dough has risen, roll it out on a floured surface to form a rectangle of 14×10 inches from which you cut 12 strips 1 1/4 inches wide. The cream should be spread, but I preferred to cut first and spread the cream afterward. Gently roll the strips and place them in a 9.5 or 10-inch pan lined with parchment paper or buttered and floured. Place 9 roses around and 3 in the middle. In the photo below, I used a 9-inch springform and there were 10 rolls. Let rise for another hour, then bake and cook for 40 minutes, checking. Once cooked, turn off the oven and leave the door ajar for 5 minutes. Remove from the oven and once cool, remove from the pan and sprinkle with powdered sugar.
