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

Nta:

Cuisine:

Italian

75
Pab raws li cov 6
Yooj yim

Cov khoom xyaw

500 g Manitoba Flour
3 nruab nrab Qe
1 kawg Multi-flower Honey
7 g Ntsev
200 ml Noj mis nyuj
10 g Brewer's Yeast
1 Orange Peel
1 kawg Vanilla Extract
800 g Qab zib
100 g Butter
Rau cov txuj lom
120 g Qab zib
120 g Butter
To brush
1 nkaub

Qhia

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!

Ruam

1 Ua li cas	Crumble the yeast in a small bowl and add a little warm milk and a teaspoon of honey, then mix to dissolve everything.
2 Ua li cas 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, the sugar, the vanilla extract and finally the salt.
3 Ua li cas 120	Leave to work for at least 10-15 feeb, 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 Ua li cas	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 Ua li cas	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 Ua li cas	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 Ua li cas 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 Ua li cas 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 for about 45-50 feeb (if you use the ventilated one lower the oven temperature to 160 °). Take the toothpick test to verify that it has been cooked.
9 Ua li cas	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.

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Dec 5th, 2024

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Aperitif	Appetizer
Nqaij nyuj	Noj tshais
Brunch	Ncuav
Carnival	Cheese

	500 g Manitoba Flour
	3 nruab nrab Qe
	1 kawg Multi-flower Honey
	7 g Ntsev
	200 ml Noj mis nyuj
	10 g Brewer's Yeast
	1 Orange Peel
	1 kawg Vanilla Extract
	800 g Qab zib
	100 g Butter
	Rau cov txuj lom
	120 g Qab zib
	120 g Butter
	To brush
	1 nkaub

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