Rose Cake Iii – Italian

A cake recipe for all foodies:

1. mix flour with sugar, vanilla sugar and salt in a baking bowl.

Milk with butter become lukewarm. Finely crumble the yeast (the fresh one) and stir it through in the milk.

2. knead the flour with the milk mixture and the Marsala until a smooth dough is formed, which should not be too firm and will come away from the edge of the bowl. Cover the dough and let it rise for about 1 hour, it should have doubled in size.

For the filling, rinse the lemon in hot water and finely grate the peel, squeeze half a lemon. Chop pistachios, pine nuts and chocolate, mix with ricotta, juice of one lemon and zest, honey and egg.

4. grease the pan with butter (or use neutral vegetable oil). Knead the dough repeatedly and roll out on flour to a 0.5 cm thin rectangle. Spread the filling on it – not all the way to the edge. Roll up the roll from the long side (the “sponge roll principle”. Cut 3 cm thick slices from the roll and place them in the form with the cut surface facing upwards (so that the filling can be seen, looks like snails), everything together in the form repeatedly go 15-20 min.

5. preheat the oven to 180 °C (or without preheating convection oven 160 °C ). Bake the cake on the middle shelf for about 45 min. Gently heat the jam in a saucepan until it can be spread.

Brush the still warm cake with it, cool.

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