Torta Della Rose – Rose cakes

Thu, 7 March 2024

INGREDIENTS

· Flour 80 gr

· Fresh Yeast 5 gr

· Full Fat Milk 50 gr

· Butter 10 gr

· Flour 450 gr

· Butter 100 gr

· 2 Eggs

· Salt 5 gr

· Sugar 80 gr

· Fresh Yeast 15 gr

· Full Fat Milk 190 gr

· Butter 70 gr

· Sugar 150 gr

· 1 egg yolk

· Cream 20 gr

 

METHOD

1. Mix the ingredients for the starter until a all is together; knead for 5 minutes, put in a bowl, cover with cling film and let it rest at room temperature for 1 hour.

2. When the hour is passed, put the starter in the mixer, add the flour, the yeast and as it is mixing, add the milk.

3. Mix for 2 minutes and add the sugar, then add the eggs, one at the time.

4. Add the butter, a bit at the time and once all is mixed, add the salt and mix a further 5 minutes.

5. Rest for 2 hours.

6. While you are waiting, prepare the farce, by mixing butter and sugar well.

7. Once you are ready, using a rolling pin, start to roll the dough, trying to obtain a rectangle, 50 x 30 cm.

8. Spread the farce on it and then roll the dough into a sausage by the longer side.

9. Cut the first piece 8 cm thick and then 6-7 more at 6cm thick.

10. Butter up the Cake tin and set the oven at 180C.

11. Put the thicker slice in the middle of the tin and the rest around it.

12. Let it rest 30-40 minutes until it has proved.

13. Glaze and bake for 10 minutes at 180C, then turn down to 160 for a further 30 minutes.

14. Icing sugar on top and enjoy.