- 500 g Manitoba Flour
- 3 medium Eggs
- 1 teaspoon Multi-flower Honey
- 7 g Salt
- 200 ml Whole Milk
- 10 g Brewer's Yeast
- 1 Orange Peel
- 1 teaspoon Vanilla Extract
- 800 g Sugar
- 100 g Butter
For the stuffing
- 120 g Sugar
- 120 g Butter
- 1 Yolks
The Roses cake is a typical dessert of the Mantuan culinary tradition. Its historical origins date back to the end of the fifteenth century. The roses cake was in fact created on the occasion of the wedding between Francesco II of Gonzaga and Isabella D’Este and was so appreciated by all the Lords of the time that from that moment entered in the Mantuan gastronomic culture and even today it is revived according to the ancient recipe. The roses cake is made with a leavened dough rich in butter and sugar that is rolled into the characteristic shape of a basket of rosebuds that gives the name to this tasty cake.
A tasty gift to offer to the mother on the occasion of her party!
Crumble the yeast in a small bowl and add a little warm milk and a teaspoon of honey, then mix to dissolve everything.
Put the flour in a bowl of a planetary with the Flat Beater, add the yeast mixture, the remaining milk and the grated orange peel by operating the machine on a minimum speed, then add the eggs at room temperature previously beaten with a fork, the sugar, the vanilla extract and finally the salt.
Leave to work for at least 10-15 minutes, then add the softened butter one piece at a time: do not add a new piece if the previous one has not been absorbed (to absorb all the butter it will take at least 10 minutes of processing you can make using the Dough Hook). When the dough is smooth, elastic and will come off the sides of the bowl (in case it does not come off the sides of the planetary flour and continue processing), turn it on a pastry board, work a few seconds to give it the shape of a ball and then Put it in a brushed bowl with some butter and cover with a transparent film. Put it to rise for at least 2 hours in the oven off but with the light on until the volume is doubled.
Put the softened butter inside the bowl of a whipped planetary, add the sugar and whisk until the mixture is a white and frothy cream.
Take the leavened dough and roll it out with a rolling pin on a floured pastry board, obtaining a rectangle formed by a 2 mm thick sheet having a side of about 60 cm and the other of 40-45 cm.
Spread the butter cream on the pastry and then roll it on its longest part. Cut the roll into 12 pieces with a thickness of 4-5 cm each.
Grease and flour a cake pan with a diameter of 28 cm and place inside it, starting from the perimeter, the pasta roses, leaving a few cm of space between them. Finish by placing 3-4 roses of pasta in the center and then put them to rise for at least 1 hour in the oven but with the light on.
When the roses have doubled their volume and will be attacked, brush them with the beaten egg yolk and then bake in a static oven already hot at 180 degrees for about 45-50 minutes (if you use the ventilated one lower the oven temperature to 160 °). Take the toothpick test to verify that it has been cooked.
Remove the cake from the roses, let it cool and then turn it out. If you want, you can sprinkle it with icing sugar.