Recipe: Giant Rose Pie step by step with pictures | Handy.Recipes

Giant Rose Pie

Cooked Giant Rose Pie

Time to cook: 180 minutes

Total Servings: 10

Nutritional Value

2 variations. This cake is made quite simply and looks very impressive on the table. The toppings can be varied according to your tastes and preferences. In this recipe, I offer 2 different variations (both very tasty and flavorful!), but I am sure that the imagination of our dear cooks will create a lot of masterpieces based on this cake!

Author of the recipe

Ingredients for the cake "giant rose":


  • Wheat Flour / Flour - 350 g
  • Sugar - 0.33 glass
  • Lemon peel - 2 teaspoon
  • butter (cold, sliced (can be replaced with margarine if desired)) - 45 g
  • Salt - 0.5 teaspoon
  • Water (warm) - 0.25 glass
  • Milk (warm) - 100 ml
  • Chicken egg (plus for greasing) - 1 pc
  • Jam (in the stuffing for the 1st version) - 250 g
  • Cinnamon (in the stuffing for variant 1) - 2 teaspoon
  • Figs (aka figs, dried; in stuffing for 2nd version) - 250 g
  • Orange juice (in the stuffing for the 2nd version) - 0.5 glass
  • Yeast (dry (or 25g fresh)) - 7 g

How to cook cake "giant rose" step by step with photos


Dissolve the yeast in warm water until a foamy cap appears (about 15-20 minutes). While it is soaking, we knead the flour, sugar, salt and butter until crumbly (this is how the dough is kneaded, as suggested by Richard Bertinet). Add lemon zest and mix.

Add milk and eggs to the dissolved yeast, stir until smooth, and pour into the flour mixture.

Knead the dough for at least 10 minutes. I do it with a stand mixer, but you can also knead it in the bread machine or by hand. Place the dough in a warm place to rise. It should rise at least twice. This takes me about an hour and a half or two hours.

Place the ready dough on a lightly floured board and roll out into a rectangle about 45cm x 30cm.

Brush with jam (I had lingonberry) and sprinkle with cinnamon. I do not recommend using jam here: it is liquid and leaks. Jam, unlike jam, has a very dense consistency due to the pectin it contains, and stays in place during molding and baking.

Now roll up the rectangle (as tightly as possible). With a sharp knife we cut the roll lengthwise.

Now take the first half, turn it upside down and make a spiral (not too tight, because the cake will rise during proving and it needs some room). Then take the second half, also turn it upside down and join it to the end of the first spiral, continuing to form a circle. The problem with forming is that the layers tend to fall apart, so you have to be quick. I shaped my "rose" On foil, greased with cooking oil and put on the tray of the cake tin. I was more comfortable that way. And then I turned the edges of the foil up and put the side of the mold. My mold has a diameter of 25cm.

Don't worry if your spiral turns out uneven or if there is a space between the pie and the edge of the mold. During proofing and baking the cake will rise and all the rough edges will be smoothed out. So, we send our cake to warm place for proofing - 30-40 minutes. And then grease it with beaten up egg and bake it in a preheated oven at 190 C for about 40 minutes. If topping starts to burn, cover with foil from above.

I smeared the finished cake with warmed honey. It turned out so glossy! And then I sprinkled some frosting on it. For the glaze I mixed a couple of tablespoons of powdered sugar and a little lemon juice to get a mushy consistency.

And now for the second version. This is the one I made a few months ago. The dough is the same, but instead of 350g of wheat flour I used 150g of whole wheat flour and 200g of wheat flour. Instead of lemon zest I added 2 tsp of vanilla extract. Stuffing: chop dried figs into slices (pre-cut the stalks), pour orange juice and leave for a few hours (I left it overnight). Then purée them in a blender. If desired, this filling can also be sprinkled with cinnamon when shaping the pie.

Nutritional Value:

Whole Dish:
Calories
3399.9 Calories
Protein
57.4 g
Fat
55.8 g
Carbohydrates
667.7 g
Per Serving:
Calories
340 Calories
Protein
5.7 g
Fat
5.6 g
Carbohydrates
66.8 g
100g:
Calories
253.7 Calories
Protein
4.3 g
Fat
4.2 g
Carbohydrates
49.8 g

Salt, Flour, Sugar, Butter, Sweet, Eggs, Water, Milk, Cinnamon, Figs, Yeast, Baking, Jam, Cakes, Orange Juice, Lemon Cider, Pastry

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