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Rose Cake and ... here I am with you!

But good morning to all my dear ... there are still, yeah, yeah ... just a little time and the desire to stay out in the open with these wonderful days (how do you non andare a fare qualche giretto a piedi??) non ho più postato nulla ma non ho potuto fare a meno di venire nelle vostre cucine a sbirciare tutte le vostre creazioni..è si vi ho tenuto d' occhio nel frattempo.. :))

Ah, sabato finalmente mi sono decisa a sperimentare la famosissima torta di rose che adorooooo...e, devo dire che sono stata moooolto soddisfatta della buona riuscita..davvero..!!

Per la ricetta ho sbirciato un pò tra i blog, ho preso un pò quà e un pò là mettendoci un pò del mio..a grandi linee comunque ho seguito la ricetta di Sweetcook e qualche altra idea l'ho presa da Lytah ..grazie a entrambe...

And here's the recipe!

Rose Cake

INGREDIENTS:

For 'dough:

500 grams of flour (250 gr and 250 gr MANITOBA 00), 20 g yeast

BEER;

60 grams of warm milk;

40 grams of water, and

100 grams of soft butter, 2 eggs

;

100 grams of sugar;

half teaspoon salt, 1 packet of

VANILLIN;

For the filling:

200 grams of soft butter (I have plenty, I love feeling the butter melts in the mouth!);
200 grams of sugar;

PROCEEDINGS

- First thing I did lievitino: In a bowl, mix 150 grams of flour with the yeast dissolved in 'water and warm milk to obtain a sticky batter, as to rise at room temperature for 50-60 minutes.

.. before ..

.. after ..

- Make a paste with remaining ingredients and knead well.

- lievitino When ready, roll it out on the table, crushing it and taking it well. At the center of it put the mixture worked above and start working the dough around until the two were thoroughly mixed together (it takes 15 minutes ..) no longer need to see clear striations and the pasta should be very soft.

- Place the ball of dough in a greased bowl of butter and let rise for two hours or until the volume is about twice the initial one.

.. before ..

.. after ..

- Meanwhile, prepare the filling by working the butter with sugar until the mixture is soft and fluffy.

- When the dough has risen, roll it out on the table with a rolling pin to form a rectangle about 20cm x 60cm thick 1/2cm.

- Spread the butter cream on the dough and roll it up getting a roll.

- With the help of a kitchen string, cut the roll into logs of 4 / 5 cm in length (there will be about 12/13..se advance and do not fit into the mold can ask the in cups and bake separately).

- Take the wax paper and place it on wet and wrung the hard pan (26 cm) openable closing the circle (you need not to spill the butter and sugar that will burn in the oven) and buttered and floured the edges of the pan .

- Arrange the roses vertically spaced slightly from the center.

(sorry for the blurry picture ..)

- Pay rise for a couple of hours.

leavened fine .. here ..

- Bake in preheated oven for 15 min at 200 ° for 10 minutes at 180 degrees. Let stand in oven for 15 min with the door slightly open. Before removing from the mold let it cool a bit.