Ingredients for a 20cm diameter cake tin

220 g of Blend of Natural Flours for Mulino Marello Tarts and Biscuits

1 egg (weight equal to 60 g)

48 g of egg white

50 g of rice or corn oil

30 g of coconut sugar

10 g of bitter cocoa powder

70-80 g of water

5 g of psyllium cuticle

½ teaspoon baking powder

Natural vanilla essence

To fill:

apricot compote

vegan hazelnut and cocoa cream

Procedure

Prepare the gluten-free shortcrust pastry: pour the Mulino Marello mixture for tarts and biscuits into a bowl and add the psyllium powder. Mix well. In another bowl mix the egg and egg white with the sugar and add the mixture to the flour. Also add the oil, vanilla essence, yeast and half the quantity of water. Start kneading until you obtain a soft pastry. If necessary, add a few more tablespoons of water taken from the total. Divide the dough obtained into 2 equal parts. To one part add the bitter cocoa powder and, if necessary, also a few tablespoons of water.

Since it is an oil shortcrust pastry, it will not be necessary to rest in the fridge.

Then first roll out the light dough and with the help of a 9cm diameter pastry cutter or a small cup, cut out 3 circles of the same size. Arrange the circles one after the other and overlap only the ends, pressing with your fingertips to join them. Distribute the hazelnut cream (avoiding reaching the edges) on the joined circles and roll up. Once you have a rose, cut it in half to get 2 roses. Continue in the same way until the two pastries are used up (I filled the cocoa pastry with apricot jam).

Arrange the roses on the cake pan, alternating colors and trying to bring them as close together as possible, to avoid empty spaces.

Bake the rose cake in a hot oven at 180 degrees for 15 minutes.

Arrange on a serving plate and serve.

 

Recipe in collaboration with Letizia di Senza is good https://www.senzaebuono.it/

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