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Torta della Rose

The Torta della Rose is a traditional Italian cake originating from the Lombardy region. The approximate cost per person is €1.25.

It literally means 'rose tart', referring to the shape. This recipe is for about 4 people.

Ingredients

10gFresh yeast
500gBrioche flour
80gFine granulated sugar
250mlWhole milk, at room temperature
60gSoft butter
6gCinnamon powder
4gSalt
Vanilla aroma (a few drops)
Zest of 1 lemon and 1 orange

300gSoft butter
100gAlmond paste (in small cubes)

Milk
Whole egg
150gFruit mash pear
Cover jelly
Cointreau

Preparation

  1. Dissolve the yeast in the milk.
  2. Add vanilla aroma and zest to the milk.
  3. Sift the flour.
  4. Mix with the salt, sugar, and cinnamon powder.
  5. Put this in a machine with a dough hook.
  6. Turn on the machine and add the milk.
  7. Add the egg and mix until it forms a dough.
  8. Finally, gradually add the soft butter and mix until it forms a dough.
  9. Let the dough rise for 3 hours in a covered container at room temperature.

  1. Whip the butter together with the almond paste until light and fluffy in the stand mixer.

  1. Roll out the dough on a floured work surface. Tip: place the dough in the fridge for a while so it becomes a bit firmer.
  2. Make sure you have a nice rectangular sheet and roll it out to about '1 euro' thickness.
  3. Spread the dough with the almond paste butter and then with the pear fruit mash.
  4. Roll it up tightly.
  5. Cut the dough into pieces of about 3 x 4 cm.
  6. Place these in a baking tin.
  7. Cover with butcher's oil and let stand for another hour.
  8. Mix milk and whole egg (1 to 1).
  9. Brush the dough with this mixture.
  10. Bake the cake (uncovered) at 170°C for about 20 to 30 minutes (depending on thickness) until cooked and browned.
  11. Heat a little glaze with Cointreau (use 40% Cointreau relative to the weight of the glaze).
  12. Brush the cake with the 'Cointreau glaze' after it comes out of the oven.