Cake of Roses
A cake made with a risen dough, rich in butter and sugar, which is rolled up and placed in the baking tin in the shape of a basket of rosebuds.
soft, buttery and fragrant
A slow-processing dessert reminiscent of a bouquet of rosebuds
Cake of Roses which was created in 1490 to celebrate the wedding between Francesco II Gonzaga and the very young Isabella d'Este, resembles abouquet of rosebuds. The cake was very much enjoyed by the newlyweds and became part of the Gonzaga cuisine and soon spread to neighbouring areas. Valeggio sul Mincio hails this delicious cake as one of their specialities and it is prepared both in bakeries and in the home, especially on special occasions and parties. Each family has its own recipe but one ingredient is shared by all: the length of time needed to prepare the cake!
Ingredients (4 Pers.):
- 500 g flour
- 2 eggs + 1 yolk
- 50 g sugar
- 1 sachet of dried brewer's yeast
- 1 teaspoon of salt
- 1 glass of milk
- the grated rind of a lemon
- 1 sachet of vanilla powder
- 50 g butter
- Granulated sugar
For the cream:
- 100 g softened butter,
- 100 g icing sugar
Dissolve the yeast in a little milk. Sift the flour in a bowl, add the vanilla, sugar, dissolved yeast, eggs and yolk, grated lemon and mix with the milk. Finally, add the butter. Shape into a ball and leave to rise in a covered bowl for 2 hours, or until doubled in size.
Once it has risen, roll out the pastry into a rectangle. Beat the butter with the icing sugar and spread the cream over the rectangle of pastry. Now cut the pastry into seven strips on the long side of the rectangle. Wrap the strips around themselves to form a rosebud, taking care to seal the base well.
Place the roses in a buttered and floured 24 cm cake tin, keeping the buds separate from each other. Cover and leave to rise for about another hour.
Once the pastry has risen, sprinkle the surface with granulated sugar and bake in the oven at 180° for about 25-30 minutes.