Rose brioche

Rose rose sponge cake: delicious recipe

Cozonac rose is a dessert that combines tradition with a touch of elegance, perfect for any special occasion or simply to bring a smile to the faces of loved ones. This recipe stands out for its distinctive rose-like appearance and rich, flavorful filling. I will guide you step by step, giving you useful tips and information on the ingredients used to achieve the perfect result!

Preparation time: 30 minutes
Dosing time: 1 hour
Baking time: 30-35 minutes
Number of servings: 12

Ingredients:

1 kg flour
1 cup sugar
3 egg yolks
2 cubes of fresh yeast (2x25 g)
2 sachets vanilla sugar
250 g margarine
500 ml milk
rum essence (optional)
grated zest of one lemon
oil, to the eye
Filling:
Nutella (or plain white chocolate)
Poop (diced and rolled in toasted sugar)
Cocoa powder (or other favorite ingredients)

The story and history of the rose cake

Cake, in general, has a long history of being associated with holidays and festivities. Whether it's Christmas, Easter or other events, sponge cake has always been a symbol of joy and family togetherness. Rose bakery, with its floral look, brings a touch of creativity and sophistication, turning every meal into a special occasion.

How to make rose cake

1. Prepare the dough: In a large bowl, mix the flour, sugar and vanilla sugar. In another bowl, heat the milk slightly, then add the fresh yeast and mix well until completely dissolved. Leave the mixture to stand for 10 minutes until frothy.

2. Adding the wet ingredients: In the flour bowl, add the yolks, melted margarine (keep warm, not hot) and grated lemon zest. Pour in the milk mixture with the yeast and rum essence. Mix everything together with a wooden spoon or your hands until a smooth dough forms.

3. Knead: Knead the dough on a floured surface for about 10 minutes until elastic and smooth. If it is too sticky, add a little more flour, but be careful not to overdo it.

4. Proof the dough: Put the dough in an oiled bowl, cover with a clean towel and leave to rise in a warm place for about 1 hour or until doubled in volume.

5. Form the balls: Once the dough has risen, divide it into medium sized balls, depending on the size of the tray you are using. Usually 12 balls are enough for a standard pan.

6. Filling: Roll each ball into a thin circle. Add the filling of your choice: a generous layer of Nutella, white or regular chocolate, chocolate chips and a little cocoa powder, depending on your preference.

7. Rolling: Roll each circle tightly, then twist into a spiral, like a snail shell. This is the secret to the attractive appearance of the rose sponge.

8. Arrange in a tray: Grease a baking tray with butter and sprinkle with sugar. Place the shells in the tray so that they form a pretty rosette.

9. Baking: Preheat the oven to 180°C (350°F). Leave the shells to set for 15-20 minutes, then place in the oven for about 30-35 minutes, or until golden brown.

10. Glaze: 5 minutes before removing the pastry from the oven, beat an egg white with a little sugar and brush the pastry to give it a glossy, appetizing shine.

11. Cooling: Once the pastry is baked, leave to cool in the tray for 10 minutes, then transfer to a wire rack to cool completely.

Serving suggestions

The rose cake is delicious on its own, but can also be served with a vanilla sauce or vanilla ice cream for a perfect contrast. It also pairs wonderfully with a flavored coffee or fragrant tea, adding flavor and relaxation.

Nutrition facts

The rose rose cake is a rich dessert, being a source of carbohydrates, fat and protein thanks to the ingredients used. One serving of cake provides about 350-400 calories, depending on the filling and the amount of sugar used. It is important to eat it in moderation as it is high in calories but also provides a good dose of energy.

FAQs

1. Can I use another type of flour?
Yes, you can experiment with wholemeal or gluten-free flour, but the final texture may be different.

2. What fillings can I use?
Apart from Nutella and poop, you can add candied fruit, nuts or even flavored cream cheese for a less sweet version.

3. How can I store the cake?
The sponge cake keeps well at room temperature in an airtight container for 3-4 days. If you want to keep it longer, you can freeze it.

4. Can I make the cozonac the day before?
Absolutely! The rose sponge cake is even tastier the next day, when the flavors have combined perfectly.

Variations and tricks

To add a personal touch to the recipe, you can add different flavors or extracts such as almond or orange. Also, if you want a richer texture, try replacing some of the margarine with butter. Every detail makes this recipe unique and special!

Now that you've learned how to make rose sponge cake, all that's left to do is put on your apron and start your culinary adventure. I hope you will savor every moment of the process and that the end result will bring joy to the hearts of your loved ones! Enjoy!