Name: Roses Cake
Yield: 6
Cuisine: Italian
Ingredients: Manitoba Flour: 500 g; Eggs: 3 medium; Multi-flower Honey: 1 teaspoon; Salt: 7 g; Whole Milk: 200 ml; Brewer's Yeast: 10 g; Orange Peel: 1; Vanilla Extract: 1 teaspoon; Sugar: 800 g; Butter: 100 g; Sugar: 120 g; Butter: 120 g; Yolks: 1

Асаблівасці:

кухня:

італьянскі

75
падачы 6
лёгка

інгрэдыенты

500 г Манітобская мука
3 серада яйкі
1 чайная лыжка Multi-кветка Мёд
7 г соль
200 мл цэльнае малако
10 г Піўныя дрожджы
1 Апельсінавая скарынка
1 чайная лыжка Vanilla Extract
800 г цукар
100 г сметанковае масла
Для начыння
120 г цукар
120 г сметанковае масла
To brush
1 жаўткі

напрамкі

Ружы торт тыповы дэсерт з кулінарнай традыцыі Mantuan. Яго гістарычнае паходжанне ўзыходзіць да канца пятнаццатага стагоддзя. Ружы торт быў фактычна створаны з нагоды вяселля паміж Франчэска II Гонзага і Ізабелы д'Эстэн і так зразумела, усё Лорды часу, што з гэтага моманту ўступіў у Mantuan гастранамічнай культуры, і нават сёння яна адрадзілася па старадаўнім рэцэпце. Ружы торт зроблены з дражджавым цестам з высокім утрыманнем алею і цукрам, які качае ў характэрную форму кошыка бутонаў, якая дае назву гэтаму смачнаму пірогу.
Смачны падарунак прапанаваць маці з нагоды яе партыі!

меры

1 зроблена	Crumble the yeast in a small bowl and add a little warm milk and a teaspoon of honey, then mix to dissolve everything.
2 зроблена 15	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, цукар, the vanilla extract and finally the salt.
3 зроблена 120	Leave to work for at least 10-15 хвілін, 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.
4 зроблена	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.
5 зроблена	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 см.
6 зроблена	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.
7 зроблена 60	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.
8 зроблена 50	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 градусаў прыкладна 45-50 хвілін (if you use the ventilated one lower the oven temperature to 160 °). Take the toothpick test to verify that it has been cooked.
9 зроблена	Remove the cake from the roses, let it cool and then turn it out. If you want, you can sprinkle it with icing sugar.

If you want, instead of the filling we propose, you can fill the roses cake with custard or Nutella! Remember to abound with the filling cream, to prevent the cake from drying out after cooking.