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

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.