Hi everyone!
I'm back with a new and delicious cake recipe, called ''Torta delle Rose'' or ''Roses Cake'',
of course, it gets its name from the rose-shaped rolls.
Torta delle Rose is a typical Italian cake from Mantova, and it's basically a soft and
fragrant yeast-raised sweet dough spread with a rich walnut, butter, creamy filling.
The rolls of this cake are traditionally filled with a simple buttercream frosting, but I
wanted some crunchiness so i added ground walnuts, i also use a new method to roll the
dough, which, in my opinion, gives more definition to the dough roses.
and now let's take a look at the ingredients, we are going to need:
300g /10.5oz flour ( i use 200g/7oz strong flour, (Manitoba type) + 100g/3.5oz wholemeal flour)
100ml /3.5 fl oz lukewarm milk
60g/2oz butter, softened at room temperature 60g/2oz light brown sugar
1 large egg beaten 1 tbsp organic lemon zest
1/2 half teaspoon vanilla powder or extract 1 teaspoon fine salt
6g/0.2oz fresh yeast or 3g/0.1oz dried yeast
For the filling: 60g/2oz, butter softened at room temperature (cut into pieces)
40g/1.4oz powdered sugar, a pinch of vanilla
40g/1.4oz walnuts, very finely chopped or ground
2 tbsp milk
For the topping: an egg wash (one egg mixed with 2 tbsp water)
Sift the flours and salt together.
Set aside.
Crumble the yeast into a small bowl, add 1 teaspoon sugar, pour in half the lukewarm
milk, stir to dissolve and set aside until foamy, about 10 minutes.
In the bowl of your standing mixer, mix together yeast mixture, remaining milk, beaten egg,
sugar, vanilla and lemon zest until well blended and the sugar begins to dissolve.
Change the attachment to the dough hook; with mixer running on low speed, gradually add
the sifted flour, and the softened butter, making sure each addition is fully incorporated.
Increase the speed to medium-high and continue kneading until a soft slightly sticky dough
is formed, about 8 minutes.
Place the dough in a lightly oiled bowl, cover and allow to proof at room temperature for
1-2 hours, or until doubled in size.
While waiting for the dough to rise, prepare the filling:
In a bowl, cream together the butter, sugar and vanilla until smooth.
Add the ground walnuts and the milk, stir everything together, and set aside.
The mixture should have a soft, spreadable consistency.
Once the dough has doubled, turn it out onto a lightly floured surface.
Knead it few times, then roll it out with a rolling pin into a large, thin sheet, about
3 mm (1/8 inch) thick.
50 x 60 cm (19.69 inches x 23.62 inches) As you roll the dough, sprinkle just enough
flour on the work surface and rolling pin to prevent sticking.
Using a 12cm (4.7 inch) pastry ring, cut out the dough into rounds.
If you do not have a pastry ring use a smaller plate or bowl, about the same size.
Reshape the leftover dough into a ball, roll it out again and cut out more rounds, until
Reshape the leftover dough into a ball, roll it out again and cut out more rounds, until
all the dough is used. The dough should yield around 20 rounds.
The dough is thin and delicate so it's best you use a spatula to lift and transfer rounds.
Gently spread 1 tsp butter mixture evenly over center of each round, leaving 1cm border.
Lay four rounds of dough
in a row, overlapping slightly, then carefully roll the row into a tube shape.
Using a sharp knife cut the tube in half to create two roses.
Set them aside until you have finished making all the roses.
Gently place the roses slightly apart on a parchment-lined cake pan, cover with a light
cloth and allow to rise a second time until almost doubled in size, about one hour.
I use a round 20cm diameter x 3cm high cake pan. (7.8 x 1.2 inches)
I prefer to use a shallow cake pan because
its short sides help the roses maintain their beautiful shape during baking.
While you're waiting for the dough to rise, preheat your oven to 180C degrees/356F.
After the second rise, brush generously the top and sides of the dough roses with your
egg wash.
Bake for 40-45 minutes or until golden and puffed.
Halfway through baking, cover the cake with aluminium foil to prevent top of cake from
browning too much.
Our Roses cake is done, and it smells great!!
So tender, fragrant and delicious, this cake is great for breakfast, dessert, or snack
for any time of day!
It's easy to serve and it stays soft for several days.
If it lasts that long!
Thank you for watching, I hope you enjoyed the video, please leave a '' like '', and
don't forget to subscribe! :)
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