The cake of roses is a very tasty soft cake. Ideal for both breakfast and a snack.
These are the ingredients:
FIRST GROUP: the leaven
30 gr of brewer's yeast
3 tablespoons of Manitoba type flour
1/2 glass of milk
3 tablespoons of sugar
SECOND GROUP: the dough
300 grams of Manitoba flour
2 egg yolks
1 whole egg
Salt to taste.
THIRD GROUP: butter cream
150 gr of butter
50 grams of sugar
Icing sugar to decorate to taste
The leaven
First I dissolve the yeast in the slightly warm milk, add the sugar and flour, mix well and let it rise for 30/40 minutes.
The dough
When the yeast is ready, I prepare the flour fountain, add the eggs, a pinch of salt and gradually add the leaven and mix well. Work the dough until it is smooth and uniform.
The butter cream
I work the butter, after leaving it at room temperature for a couple of hours. I add the sugar and continue to work until a soft cream is obtained.
I spread the dough on a pastry board, I have to obtain a rectangular sheet with a thickness of about 1 cm.
I spread the butter cream along the entire surface, taking care to go over the edges well. I roll up 5 strips each strip on itself. Slow the rolls into the pan and let them rise again for 30/40 minutes.
I bake at 150 degrees C in a hot static oven, placing the pan on the lower part. Once the cake is out of the oven, I sprinkle it with icing sugar
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