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

atụmatụ:

Cuisine:

Italian

75
na-eje ozi 6
Easy

Efrata

500 g Manitoba ntụ ọka
3 ajụ àkwá
1 teaspoon Multi-ifuru Honey
7 g nnu
200 ml dum mmiri ara ehi
10 g Brewer si Yist
1 Peel oroma
1 teaspoon Vanilla wepụ
800 g sugar
100 g butter
Maka nri
120 g sugar
120 g butter
Iji asacha
1 yolks

nTỤZIAKA

The Roses achicha bụ a typical eji megharịa ọnụ nke Mantuan culinary omenala. Ya akụkọ si malite na-akpa azụ ọgwụgwụ nke iri na ise na narị afọ. The Roses achicha bụ n'ezie kere na oge nke agbamakwụkwọ n'etiti Francesco II of Gonzaga na Isabella D'Este na ama ekele niile nwenụ nke oge na site na oge banyere ke Mantuan gastronomic omenala na ọbụna taa ọ na-agbakee dị ka oge ochie Ntụziaka. The Roses achicha ka na a koro eko mgwakota ọgaranya butter na sugar na-lakpuru ndị e ji mara udi nke a na nkata nke rosebuds na-enye aha a tọrọ ụtọ achicha.
A tọrọ ụtọ onyinye-enye nne na oge nke ya party!

nzọụkwụ

1 eme	Ghichaa yist ahụ n'ime obere efere ma tinye ntakịrị mmiri ara ehi na-ekpo ọkụ na otu teaspoon mmanụ aṅụ, wee gwakọta ka igbari ihe niile.
2 eme 15	Tinye ntụ ọka ahụ n'ime nnukwu efere nke mbara ala na Flat Beater, tinye ngwakọta yist, mmiri ara ehi fọdụrụ na peel oroma grated site n'ịrụ igwe na opekempe ọsọ, wee tinye akwa n'ime ụlọ okpomọkụ na mbụ were ndụdụ kụrie ya, Mpekere aki oyibo akpọnwụwo, nke vanilla wepụ na n'ikpeazụ nnu.
3 eme 120	Hapụ ịrụ ọrụ ma ọ dịkarịa ala 10-15 nkeji, wee tinye bọta ahụ dị nro otu ibe n'otu oge: atụkwasịla ibe ọhụrụ ma ọ bụrụ na nke gara aga etinyebeghị ya (iji banye bọta niile ọ ga-ewe ma ọ dịkarịa ala 10 nkeji nhazi ị nwere ike ime site na iji Mgwakota agwa). Mgbe mgwakota agwa dị nro, na-agbanwe ma ga-apụ n'akụkụ nke nnukwu efere ahụ (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 eme	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 eme	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.
6 eme	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 eme 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 eme 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 degrees maka ihe 45-50 nkeji (if you use the ventilated one lower the oven temperature to 160 Celsius). Take the toothpick test to verify that it has been cooked.
9 eme	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! Cheta na ị ga-ejupụta na ude na-ejuputa, iji gbochie achicha ahụ ka ọ ghara ihicha mgbe esichara.