Desserts
Desserts
Torta di rose: butter and sugar rose cake
Nine swirls of yeast dough filled with butter and sugar join together in a cake to share. Their arrangement in the tin resembles a small bouquet of roses.
From Nonna Adele’s kitchen
- Cooking
- About 30 minutes in the oven
- Rising
- First rise until doubled; about 2 hours after shaping
Temperatures: 180 °C, conventional oven
LET’S GET COOKING
Method
Dissolve the yeast in barely lukewarm milk. Knead with the flour, yolks, oil, 30 g sugar and lemon zest until smooth and elastic. Cover and leave to rise until doubled.
Beat the softened butter with the 120 g sugar for the filling until spreadable.
Roll the dough into a rectangle and spread with the butter mixture, leaving a small clear border. Roll up and divide into 9 equal pieces; pinch the dough at the base of each piece to close it.
Line a round 28 cm tin with baking paper. Place a rose in the centre and the others around it, with the sealed bases down and a little space between them.
Cover and leave to rise for about 2 hours, until the roses are well puffed and nearly touching.
Bake in a preheated conventional oven at 180 °C for about 30 minutes. Check that the dough is cooked in the centre, extending the time if necessary and covering the top if it browns too much.
Leave to cool and finish with icing sugar. Alternatively, heat the 2 tablespoons sugar with 1 teaspoon water until an amber caramel forms, then carefully drizzle it over the cake.
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