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Rose cake

Layered rose cake with butter, vanilla, and orange notes

Dairy Dough Eggs

Rose cake

Debic's Culinary Team

Debic

Ingredients

For 1 servings

First dough

125 g W390 flour

80 g Debic Cream 35%

10 g brewer's yeast

Second morning dough

215 g first dough

65 g W390 flour

40 g whole egg

Third dough

320 g second dough

65 g W390 flour

25 g whole egg

20 g egg yolk

20 g caster sugar

20 g Debic Traditional Butter

Fourth dough

470 g third dough

1000 g W390 flour

315 g whole egg

200 g egg yolk

200 g caster sugar

125 g water

Emulsion

250 g Debic Traditional Butter

15 g salt

50 g acacia honey

125 g orange paste

2 g vanilla pods

500 g Debic Croissant Butter

Debic products used

Cream 35% 1L

Traditional Butter 10x1KG

Croissant Butter Sheet 5x2KG

Preparation

First dough

Mix all the ingredients until they have formed a smooth, homogenous dough.

Leave to rise at 28 °C until the dough has doubled in volume.

Second dough

Knead the first dough with the rest of the ingredients to form a smooth, homogenous dough.

Leave at 28 °C until doubled in volume.

Third dough

Knead the first 4 ingredients until the gluten mesh is formed, gradually add the sugar and allow to mix.

Add the last portion with Traditional Butter at room temperature.

Leave at 28 °C until doubled in volume.

Fourth dough

Create an emulsion with Traditional Butter at room temperature, salt, honey, orange paste and vanilla.

Knead the first 4 ingredients until the gluten mesh is formed, add the caster sugar and knead until completely absorbed.

Add the water, ensuring that it is cold, and finally add the emulsion in 2 portions. The final temperature of the dough should not exceed 26 °C.

Leave the dough to rise until it triples in volume (about 6 hours), then leave to cool.

The next day, incorporate the previously rolled Croissant Butter and continue by folding into 3, repeating 3 times interspersed with periods left in the refrigerator.

Assembly

Roll out the dough to 5 mm, brush with butter and caster sugar and roll it up to a diameter of 5 cm.

Cut out rounds 5 cm high and place 5 in each 750 g cardboard band (the total weight of a rose cake is 700 g).

Leave to rise at 28 °C for 5 hours, then bake at 150 °C for 45 minutes.

Dairy Dough Eggs

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