Mascarpone – Rose Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 375 grams flour
- 1 packet yeast (dry yeast)
- 200 ml milk
- 50 grams sugar
- 50 g butter, soft
For the filling:
- 250 g mascarpone
- 1 tablespoon honey
- 75 g walnuts, chopped
- 125 g raisins
Print Recipe
Pin Recipe Instructions
- For the dough, sieve the flour into a bowl and mix with the yeast and sugar. Knead with butter, salt and enough milk to make a smooth dough that no longer sticks to the bowl (175-200 ml milk).
- Cover this dough and let it rise in a warm place for about 1 hour.
- For the filling, mix the mascarpone with honey. Mix the raisins and nuts.
- Roll out the dough just a finger thick. Spread the mascarpone cream on the dough sheet and sprinkle the nut-raisin mixture on it, roll up from the wider side and cut into approx. 3 cm thick slices.
- Place the pieces next to each other in a greased springform pan as snails.
- Let rise covered for another 20 minutes. Preheat the oven to 200 ° C.
- Bake the rose cake in the hot oven for about 30 minutes.
- Glaze with sugar icing or honey as desired.
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