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Cooking + Entertaining

Rose cake without butter: the recipe for soft sweet leavened with a delicious filling

Rose cake without butter: the recipe for soft sweet leavened with a delicious filling

The rose cake without butter is a soft and easy to prepare sweet leavened cake, a variant of the Mantuan dessert, perfect for Breakfastthe snack or as exquisite dessert. To make it we prepared the dough with milk, brewer’s yeast, sugar, egg, seed oil and flour. After the leavening phase, the dough will be rolled out, filled with vanilla custard and rolled up. We will then obtain from the dough mini rolls that will be placed in the pan and then baked in the oven for about 40 minutes. Just follow the step-by-step recipe to make it really simple. Here’s how to do it.

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ingredients

For the filling

Vanilla custard

How to make the rose cake without butter

In a bowl, mix the warm milk with the sugar, seed oil, egg and fresh brewer’s yeast 1.

In another bowl combine the flour with the salt and add the milk mixture 2.

Knead well until you get a compact and elastic dough 3: it will take about 10 minutes. Put the ball of dough in a bowl greased with oil, cover with plastic wrap and let it rise for 1 hour.

Roll out the dough with a rolling pin 4.

Spread the custard over the entire surface 5.

Roll up and cut the block into 8 pieces 6.

Put the rolls in the 25 cm diameter circular mold and let it rest for 1 hour.

Brush the beaten egg over the dough and bake at 180 ° C for 40 minutes.

storage

You can store the rose cake without butter for 2-3 days under a glass dome.

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