There Rose cake it is a typical dessert of Lombardy, more precisely of the Mantuan and Brescia cuisine. It is a dough that is left to rise, very rich in butter and sugar, rolled on itself and placed in a pan: it takes its name from the characteristic shape it takes, of a basket of newly blooming rosebuds. Being a scenographic dessert it is suitable as a proposal at the end of the banquet, during a buffet or on special occasions. Delicious but with a simple flavor, this dessert will amaze young and old! Here is our recipe for making a soft and delicious Rose Cake.

Preparation

1

Combine the Manitoba flour and the 00 flour in a large bowl.

2

Add the granulated sugar and start mixing the ingredients. Then add the butter, previously melted, and continue to mix with the help of a whisk.

3

Pour the milk and then the egg into the bowl. Mix everything with a whisk; after a few minutes proceed with the dough by hand.

4

Transfer the dough to a pastry board and continue to knead until a smooth and compact dough is obtained. At this point, place it in a bowl, covered with cling film, and let it rest for about 2 hours.

5

After the time has elapsed, when the dough has doubled in size, place it on the pastry board previously dusted with flour.

6

With the help of a rolling pin, roll out the dough until you get a rectangle that has a thickness of about half a centimeter.

7

Take a kitchen brush and completely cover the surface of the dough with melted butter; then sprinkle with icing sugar.

8

Cut out many strips of dough with a knife and roll each one on itself.

9

Place the roses thus obtained in a 24 cm diameter pan, previously greased. Brush the roses with more melted butter and leave to rise for another hour.

10

At this point, place the pan in a convection oven and bake at 170 ° for about 30 minutes; once cooked, take it out of the oven, let it cool for a few minutes and remove it from the pan. Place the Rose cake on a serving dish and complete with a sprinkling of icing sugar.

Accessories

• Large bowl
• Whip
• Transparent kitchen film
• Kitchen brush
• Rolling pin
• Knife
• Pan with hinge 24 cm in diameter

Tips and tricks

• For the sweet tooth we offer a variant of the Rose cake: try replacing the butter and sugar with a layer of cream Pistachio or chocolate, you will not regret it!
• For a more aromatic touch we suggest you take the vanilla seeds and put them in the melted butter.
• Try adding a handful of chopped hazelnuts, raisins or chocolate chips to the filling.
• How about trying this pie in a savory version? Enrich the filling with cold cuts and cheeses according to your tastes such as provola and ham or scamorza and speck.

storage

Rose cake can be preserved for 2 days under a glass bell or wrapped in cling film.

History

With the arrival of Isabella d’Este at the end of the 15th century, who became Marquise of Mantua by marrying Francesco II Gonzaga, Mantuan cuisine was influenced by that of Emilia: the marquise asked for advice from the cook of the lords of Ferrara who apparently had created the ‘Torta delle rose’ for her, in homage to its beauty. The cake of roses was immediately successful and thus became part of the Mantuan gastronomic culture as one of the most consumed desserts in that area of ​​Italy; even today this dessert never disappoints those who taste it.