Rose Cake, Torta Con Le Rose

Torta Con le Rose

Torta Con le Rose

 

This is a modern Italian recipe, and in addition to coming out quite pretty, is easy to do. It’s also a versatile recipe; the original I worked from calls for rose petal jelly, which is pale pink and delicately flavored, but you could also use cinnamon, increasing the sugar, or use maple sugar or maple syrup. Or use a different jelly. Or substitute for some or all of the butter with cream cheese. In other words, you may never find yourself making torta con le rose exactly the same way twice.

  • 2 1/2 cups (300 g) all purpose unbleached flour
  • 3/4 cup (175 g) unsalted butter
  • 1/4 cup sugar if you are using rose (or another kind of) jelly, OR
  • 1/2 cup sugar, and cinnamon or the other flavoring of choice, to taste
  • 1/2 cup rose or other jelly, if you are using it
  • A 3/4 ounce (20 g, about 2 1/2 teaspoons) cake of live yeast
  • 2 eggs
  • 6 tablespoons milk
  • A pinch of salt

Warm three tablespoons of the milk and dissolve the yeast in it. Work a tablespoon of the butter into 1/3 cup of flour, combine the mixture with the yeast, and knead until you have a yeast cake. Put it in a bowl, cover it with a cloth, and set it to rise in a warm place for a half hour.

Torta Con Le Rose Ready To Go Into the Oven

Torta Con Le Rose Ready To Go Into the Oven

In the meantime, butter a 9-inch (22 cm) diameter pan with vertical, as opposed to angled sides. We used a ring pan.

Cream the remaining butter with the sugar and, if you are using it, the jelly. As I noted in the introduction, you can also omit the jelly, increasing the amount of sugar to compensate for that in the jelly, and add a flavoring or flavorings of choice, for example a teaspoon of cinnamon, or cocoa, or maple sugar or maple syrup, and you can also substitute for some of the butter with cream cheese.

Preheat your oven to 360 F (180 C).

By now the starter loaf will have risen. Work it, the eggs, and the remaining milk (plus a little more if need be) into the remaining flour and knead until you have a firm pliable dough that will be easy to roll out.

Roll the sheet into a roughly 12 by 18-inch (30 by 45 cm) square and spread the creamed butter mixture over it. Roll it up lengthwise and cut the roll into 1 1/4-inch (3 cm) lengths. Arrange them vertically on the buttered pan.

Bake the cake for 35 minutes, remove it, and let it cool before serving it.

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Categories: Italian Cakes and Pies

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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