Pristine Whipping 35%
ITALIAN ROSE CAKE
by Tommaso Foglia
PRISTINE GOLDEN GLAZE
1 cake
Ingredients
For the first dough:
4 g brewer ‘s yeast
50 g manitoba flour
25 g warm milk 32°
For the second dough:
15 g whole eggs
25 g manitoba flour
For the third dough:
10 g whole eggs
8 g egg yolk
8 g sugar
8 g butter
25 g manitoba flour
For the fourth dough:
400 g manitoba flour
125 g whole eggs
74 g egg yolks
50 g water
80 g sugar
100 g of butter
20 g honey
6 g salt
½ vanilla pod
For the final stage:
180 g butter
120 g sugar
For the final stage:
Pristine Golden Glaze
Pristine Golden Glaze
Preparation
For the first dough:
Mix the ingredients together in a planetary food mixer and leave to rise for two hours.
For the second dough:
In 2 stages, add the eggs and flour to the first dough, and leave to double for another two hours.
For the third dough:
Take the dough again, add all the ingredients, knead well and leave to rise for another 3 hours.
For the fourth dough:
In a planetary food mixer, add the remaining ingredients to the third dough, keeping the butter aside, and start kneading. After about 5 minutes, incorporate the soft butter and let the dough knead for at least 10 minutes. Leave to rise for 4 hours at approximately 26°C and place it in the refrigerator for 8 hours. Roll
For the final stage:
Roll out the dough to 0.5 cm and work it with 50g of flattened butter, making a 3 fold, then another 3 fold, then put it to rest in the fridge for 30 minutes.
Repeat this operation 3 times.
Separately, whip 130 g of butter with the sugar
in a planetary food mixer.
Then roll out the dough again to 5 mm and
spread with the mixture, roll up on the long
side, forming 6 cm roses and insert well-spaced
into the mould. Let them rise for another 5-6
hours.
Cover
For the final stage:
Cover the entire surface of the cake with Pristine Golden Glaze and bake in the oven at 165°C for 55 minutes.
Pristine Golden Glaze
MORE RECIPES BY TOMMASO FOGLIA
Pristine Golden Glaze
Altre ricette by Tommaso Foglia
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