Bakery cake of roses bouquet
During an enchanting visit to Paris, the author stumbled upon a stunningly elegant dessert known as the Bakery Cake of Roses Bouquet. This dessert, which utilized rich egg yolks and fragrant vanilla sugar, captivated with its beauty and flavor, resembling an edible bouquet of roses. The cake's luxurious texture and aromatic essence made it a memorable treat, inspiring the author to recreate this masterpiece at home. After perfecting the recipe through diligent experimentation, they now wish to share this exquisite creation. This cake symbolizes not just a culinary achievement but also a shared journey of discovery, offering a slice of beauty and refinement that reflects the essence of its Parisian inspiration.
Equipment
- 1 oven
Ingredients
- 350 g flour
- yeast
- 80 g soft butter
- 2 egg yolks
- 15 liters of warm milk
- 3 tablespoons powdered sugar
- 1 package of vanilla sugar
- 1/2 teaspoon salt
Instructions
- In a bowl, mix warm milk, 1 teaspoon sugar and yeast, cover and let stand for 10 minutes.
- In a mixing bowl, add the flour, sugar, vanilla sugar and salt. Mix.
- Add milk mixture and yeast. Mix. Add the egg yolks. Mix.
- Add butter, cut into pieces.
- Knead the dough for 10 minutes.
- Cover with a cloth and leave it in a warm place until the dough has doubled in volume.
- Divide the dough into 2 or 3 pieces. Roll it as soon as possible on a floured surface.
- Cut the next 8 to 10 cm in diameter.
- 6 are connected by 3 laps to test each other. Roll them close to each other. Then a knife cut in the middle. You get two flowers.
- Put flowers in the shape.
- Cover and let stand 45 minutes. The dough will continue to grow.
- Preheat the oven to 180 ° C and bake for about 25 minutes.
- After baking, sprinkle with powdered sugar.