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Cake Mediterranean roses




Full fat milk

130 grams

Egg, yolk

3 unit


2 unit

Dry brewer's yeast

3 grams

Brown sugar

30 grams


100 grams

Iodized salt

10 grams

Dry tomatoes

100 grams

Extra virgin olive oil

5 grams


10 grams


250 grams

Extra virgin olive oil

10 grams


1 gram

Dried pine nuts

70 grams

Cailletier olives

100 grams

Type 00 wheat flour

500 grams

starters from Italy

Cake Mediterranean roses

Cake Mediterranean roses

vegetarian with gluten with eggs with lactose with nuts high in iron high in potassium high in phosphorus

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cake Mediterranean roses

It 'a wonderful recipe, to taste and experience, Luca Montersino which for me is always a guarantee! I can only advise you to try it, single version as well as I did, or as a unique cake as well as in the original version.

Cake Mediterranean roses step 1

step 1

For pasta. Knead with the hook of the planetary flour, milk, baking powder, eggs and egg yolks.

Cake Mediterranean roses step 2

step 2

When the dough has become elastic and smooth, unite little by little sugar, creamed butter and, even when the latter is absorbed, complete with salt.

Cake Mediterranean roses step 3

step 3

Leave to rise for an hour or so hearty in a greased bowl.

Cake Mediterranean roses step 4

step 4

For the cream of dried tomatoes. Jump quickly in a pan with the oil dried tomatoes eventually drained from the oil, add the basil, remove from heat and blend with immersion blender.

Cake Mediterranean roses step 5

step 5

For onions oregano. Cut the onions into thin strips, stufale in a pan with extra virgin olive oil and profumatele with dried oregano.

Cake Mediterranean roses step 6

step 6

For the montaggio.Stendi the dough into a rectangle, uniformly spreads the cream of dried tomatoes and, on the whole surface, distribute the onions, pine nuts and the stoned olives.

Cake Mediterranean roses step 7

step 7

Roll up on itself for the long side. Cut into thick slices and arrange 3 cm in a muffin pan. Make rise until doubled, then bake at 190 ° C for about 20 minutes.

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