A leavened cake that resembles a bouquet of roses, the beauty and taste of this classic dessert from Mantova is undisputed. There are many variations on the ‘Cake of Roses’ but this version with almonds and strawberry will delight all of the senses.
Combine the flour, sugar and yeast in a stand mixer bowl. In another bowl or measuring cup, whisk together the eggs, milk, vanilla extract and lemon zest.
Fit the stand mixer with a paddle attachment, and turn on low speed. Slowly add the milk and egg mix to the flour mix. When the dough looks shaggy, replace the paddle attachment with the dough hook.
Slowly add the softened butter to the dough a tablespoon at a time. Make sure each piece of butter is incorporated into the dough before adding the next.
When all of the butter has been added, add the salt.
Knead the dough with the dough hook for another 2 minutes. The dough ball with be soft, but elastic.
Cover and let the dough rise until doubled in size (2-3 hours)
Form the Dough
Roll the dough out on floured surface into a 14” x 20” (36 cm x 51 cm) rectangle.
Cover the surface of the rectangle with jam, leaving 1” (2 ½ cm) at the edge of the long side free of jam to help seal the roll. Then, sprinkle almonds on top of the jam.
Roll the dough into a log (lengthwise).
Then, cut into 2.5” (6 cm) slices.
In 9”or 10” (23 cm - 25 cm) cake pan, position one roll in center (cut side up) and position rest of slices (cut sides up) around in a circle.
Let the dough rise for another hour.
Bake the Cake
Bake at 325° F (165° C for at least 35-45 minutes or until a toothpick inserted into the dough comes out clean.