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Eggless Italian Rose Cake ~ Torta de Rose

Course Bread
Cuisine Italian
Prep Time 2 hours 10 minutes
Cook Time 40 minutes
Total Time 2 hours 50 minutes
Servings 8
Author Rafeeda

Ingredients

  • 1 tsp active dried yeast
  • 1/4 cup warm milk
  • 1 1/2 cup all purpose flour *
  • 1/8 cup sugar
  • 3 tbsp butter melted
  • 1/4 cup yogurt
  • 1/2 tsp salt
  • FOR FILLING:
  • 3 tbsp butter
  • 2 tbsp sugar

Instructions

  • Dissolve the yeast and milk in a large bowl. Stir in 1/4 cup of flour and 1 tbsp butter. Close the bowl and allow to stand for 10 minutes.
  • Now add in the remaining flour and all other ingredients and slowly knead on a floured surface to make it a soft, non-sticky dough.
  • *If the dough is sticky, then add in some flour to take out the stickiness. I added two tablespoons of flour to get rid of the stickiness.
  • Set aside the dough for an hour till doubled. Grease well a 9 inch pan with butter.
  • Punch down the dough, bail in on a clean surface to a big rectangle shape.
  • Spread in the butter and sugar. Roll from one side and cut into eight pieces.
  • Place one in the center and the others around it to represent a rose. Leave aside for an hour.
  • Preheat the oven to 190 degrees. Bake for 30 minutes. Cool in the pan.
  • Slowly release from the pan using a knife or if serving immediately, you can pull out one rose and enjoy it with a cup of warm milk - bliss!!!

Notes

Since it was my first use of active dried yeast, I was seriously worried about the lack of puffing up that I had seen that came so well with instant yeast. I would suggest not to worry, the end result was just so good that it took away all my anxieties. I suppose that active yeast works slow when compared to instant yeast, and that explains the extra time of resting required.
The quantity of butter and sugar used for filling was minimal. You can add more as per your taste buds. You can even use crush nuts or dry fruits as filling.
To make it look prettier, you can dust generously with icing sugar as well.