Italian
Rose Cake (with Sourdough Starter)
by Giallozafferano · 2.9M subscribers on YouTube
Today Pastry Chef Andrea Tortora prepares a super soft and fragrant Torta delle Rose with sourdough starter. A truly special dessert that will spread its scent through your kitchen!
- Cook
- 55 min
- Difficulty
- hard
Ingredients
14 items- ButterUsed both in the buttercream and the emulsion. Softened to pomade consistency.
- SaltUsed in both the buttercream and the emulsion.
- Powdered SugarFor the buttercream.
- Egg YolkUsed in the buttercream and later added to the dough.
- VanillaSeeds used in both the buttercream and the emulsion.
- Pasta di aranciaOrange paste for the emulsion.
- HoneyFor the emulsion.
- EggUsed in both the emulsion and the dough (whole eggs).
- FlourType not specified; likely all-purpose or bread flour.
- Brewer's YeastFresh or dry yeast. Used in the dough.
- Malto in polvereMalt powder, used in the dough.
- Granulated SugarGranulated sugar, divided and added in two parts during dough preparation.
- Lievito madre maturoMature sourdough starter, refreshed at least twice daily.
- MilkAdded after initial dough mixing.
Method
- Prepare the buttercream: in a bowl, mix softened butter, salt, and powdered sugar vigorously. Add egg yolk and vanilla seeds; mix until smooth. Set aside.
- Prepare the emulsion: in a separate bowl, mix softened butter, orange paste, honey, vanilla seeds, salt, and eggs until homogeneous. Spread on a lined tray and refrigerate at 10°C for 24 hours.
- Prepare the dough: in a stand mixer with a dough hook, combine flour, yeast, malt powder, granulated sugar, whole eggs, and mature sourdough starter. Mix at medium speed for about 7 minutes. Add milk, egg yolk, and the remaining sugar. Continue mixing until incorporated.
- Add the cold emulsion: cut it into pieces and add to the dough. Mix until the dough is smooth and releases from the bowl.
- Transfer the dough to a work surface. Work it with the heel of your hand to create strength and tension. Shape into a ball. Place in a container. Let it rise at room temperature for 30 minutes, then refrigerate at 4°C for 8–10 hours. (Alternatively, let it rise in a turned-off oven with the light on for about 2 hours.)
- After rising, dust the dough with flour and roll it out into a 36x28 cm rectangle. Spread the buttercream evenly over the surface.
- Roll the dough tightly from the long side. Press the seam with a scraper to seal. Cut into 6 equal pieces (each about 6 cm). Place 5 pieces around the edge of a cake pan and 1 in the center. Cover with a clean cloth and let rise at about 24°C for 8 hours.
- Preheat the oven to 150°C. Optionally, wrap a strip of parchment paper around the pan to help the cake rise vertically. Bake in the lower part of the oven for 55 minutes.
- Remove from the oven, let cool slightly, and serve.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
