Torta di Rose
Rose Cake is an old recipe of Lombard origin and very tasty. It should be eaten still warm but if you want to eat it the next day slightly reheat it in the oven.
350 g flour
1 tablespoon sugar
a pinch of salt
a stick of vanilla
3 egg yolks
3 tablespoons olive oil
150 g milk
15g brewer's yeast,
For the filling: 100 g butter, 70 g of sugar, 1 lemon
Remove from fridge 80 grammes of butter and put it in a bowl to let it soften. In some warm milk, dissolve the yeast.
Pour the remaining ingredients into a bowl and mix them with a fork first, then with your hands until you have a ball shape.
Leave the dough to rise for a couple of hours then knead again until you make another soft ball shape.
In a bowl combine the sugar and butter until you get a cream. Combine the grated lemon rind.
Line an oven dish with baking paper and add the dough with a rolling pin until you have a square shape. Spread the cream on the dough and roll up into a long tube shape.
Cut it into six and arranging them vertically on a baking tray with one in the center and the others around.
Allow them to rise in the heat for another two hours, and then bake at 180 for 15 minutes, lowering the temp to 160 baking for another 15 minutes.