Torta di Rose "Rose Cake"
This yeasted cake is a great tear and share which will be enjoyed by all the family. I remember being the first bake after the newest kitchen gadget bought by my mother and it was a real surprise. Traditionally served with simply butter and sugar, my version is using a cinnamon and apple compote, with crunchy pecans to be in theme with Christmas festivity.
Kitchen tools needed: Zyliss Non-Stick Carbon Steel Pop-Out Cake Pan
Prep: 20 mins + proofing and shaping time
Cook: 40 mins
Serves 10-14 depending on size of the roses
For the dough:
- 300g 00 flour – also fine sponge flour
- 200g strong bread flour
- 21g fast action yeast
- 100g caster sugar
- 1 ½ tsp of vanilla paste
- 1 grated lemon peel
- 2 large eggs
- 150ml warm milk
- 1 tsp fine salt
- 80g softened unsalted butter
For the butter filling:
- 100g unsalted butter
- 100g caster sugar
- 220g of your favourite jam, I used apple and cinnamon compote
- 50g finely chopped pecans
- 1 tbsp honey. I melted this for 20 seconds in the microwave
- Caster sugar
- Icing sugar
- In a large bowl, sieve the flours and mix the fast action yeast.
- Create a well and in the middle of this, add sugar, vanilla paste, the eggs lightly beaten and the grated lemon zest.
- Combine everything with a fork and add the milk little at the time, and the salt.
- To the mix, add the softened butter and work the dough for about 10 minutes on a surface until all wet ingredients are incorporated.
- Place the dough in the same bowl, cover with clingfilm and let it rise until double in size. Depending on the temperature, this can take up to 3 hours. In the meantime, prepare your butter filling by creaming the butter and slowly adding the sugar.
- Once the dough has risen, remove from the bowl and firstly flatten this using your hands, and then with the help of a rolling pin, create a rectangular shape about 35x50 cm. At this point, spread your chosen filling, leaving just 1 cm from the edges and roll on itself from the longest side.
- With the help of a knife or a dough scraper, cut as many or as little rounds of the same size, and place in the lined baking tin. Leave the dough to rise for a second time for about 20minutes.
- Pre-heat your oven at gas mark 6/200°C static or 190° fan assisted. Bake on the medium shelf for about 20minute. Then cover in foil and finish baking.
- Brush the surface with honey and sprinkle with sugar crystals and icing sugar.
Place in smaller tins to make lovely gourmet gifts.
Before eating, reheat a little.
Preserve in an airtight container and consume within 48 hours.