Mantovana Rose Cake A Classic Dessert of Tradition
Ingredients
300 g (10.5 oz) of all-purpose flour
100 g (3.5 oz) of sugar
100 g (3.5 oz) of butter, softened
10 g (0.35 oz) of fresh yeast or 5 g (0.18 oz) of dry yeast
100 ml (3.4 fl oz) of milk
1 pinch of salt
Zest of 1 lemon (optional)
Powdered sugar for decoration
For the Filling
50 g (1.8 oz) of softened butter
50 g (1.8 oz) of sugar
A handful of slivered almonds
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Instructions
1. Prepare the Dough:
Dissolve the yeast in lukewarm milk.
In a large bowl, mix the flour, sugar, and a pinch of salt.
Add the milk with yeast, softened butter, and lemon zest (if using).
Knead the dough until smooth and elastic. Cover and let it rise for 1–2 hours or until doubled in size.
2. Assemble the Cake:
Roll out the dough into a rectangle on a lightly floured surface.
Spread the softened butter evenly over the dough.
Sprinkle sugar and slivered almonds on top.
3. Shape the Cake:
Roll the dough into a log, then cut it into pieces of equal size (like cinnamon rolls).
Arrange the rolls in a greased round baking pan, placing them close together.
4. Second Rise:
Cover the pan and let the dough rise again for about 30 minutes.
5. Bake:
Preheat the oven to 180°C (350°F).
Bake for 25–30 minutes, or until golden brown.
6. Serve:
Let the cake cool slightly, then dust with powdered sugar before serving.
Enjoy this soft and fragrant dessert that beautifully represents the Mantovana tradition!