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Rose Cake

  • 1 hour and 20 minutes
  • Medium
  • Desserts and Fruit


  • lb all-purpose flour
  • 1 oz fresh yeast
  • milk
  • 2 eggs
  • lemon zest
  • 3 ½ oz butter
  • 3 ½ oz sugar


Pour three spoonfuls of flour into a bowl and mix with the fresh yeast and three spoonfuls of milk. Leave to rise and add the rest of the flour, two yolks, the grated zest of a lemon and another three spoonfuls of milk.

Work the dough well, form a rectangular sheet about 0.2 inch thick, and leave to rise for 30 minutes. Meanwhile, cream the butter with the sugar and spread it over the risen sheet. Roll the sheet up length-wise and cut into pieces about 1.2 inches long.

Grease a cake pan and put the rolls in standing up sprinkled with melted butter, and far enough apart to allow further rising which, after about 20 minutes, will give them an appearance similar to a rose. Bake at about 400°F until the pastry is a rosy color.