Rose Cake (Torta di Rose)

Let the milk cool, pour it into a glass and add the two cubes of yeast.

Stir until it is completely melted and let stand a few minutes.

Knead the flour with the milk in which was dissolved the yeast, add the 3 egg yolks and 2 whites, 50 g sugar and 50 g of butter, making sure that all the ingredients are at room temperature.

Continue processing until dough is soft and smooth, at this point you need to let the dough rise for 90 minutes by covering it with a cloth.

About 15 minutes before the end of the rise, prepare the cream to butter by combining into a bowl the 150 g sugar with 150 g of butter, which should be very soft but not liquid.

Stir vigorously until obtaining a homogeneous cream without worrying about if sugar is not perfectly melted.

After 90 minutes of leavening the dough will have doubled its volume.

Roll it out with a rolling pin till you get a sheet of about 4-5 mm thick, then spread evenly over the entire surface with butter cream previously prepared (with the doses indicated is used throughout).

The result is pretty much a big pastry with butter and sugar that you have to cut into strips about 5 inches tall and 20 long.

Gently rolled the strips one by one keeping the part with the cream inside thus of swivel 4 cm high (if they are all equal the final appearance of the cake is definitely nicer).

Arrange on a baking sheet that has a border of at least 10 cm keeping a distance between one and another of about 1 cm and let stand for 1 hour covered with a cloth.

Before baking, cut with scissors the Crown of Roses (which surely have increased in volume until touching each other) with a division into 4 parts to a depth of 2 cm.

at this point, put in the oven at a temperature of 180 degrees for about 15-20 minutes.