Eggless Italian Rose Cake | Torta Delle Rose Del Garda

For the April month eggless baking group challenge gayathiri suggested to bake this Italian Rose cake.I thought to skip the challenge as the link she provided has many stages involved then after seeing Rafs post i to decided to google up to make this challenge i referred two sites and ended mixing both.



Preparation time: 30 mins
proofing time: 1\2 day to 1 day(depends may vary)
Cooking time: 30-40 mins


Ingredients:

Egg substitute:

Milk-1 cup
apple cider vinegar-3 tsp

Starter dough:

•  flour-1\4 cup
• Instant yeast-1 tsp
• sugar-1 tsp
• salt-1 tsp
• olive oil-1 tbsp

Main dough:

• Flour-1 n 1\2 cup
• sugar-2 tsp
• yeast-2 tsp
• Olive oil- 2tbsp
• Candid orange peel- 1 tsp(powdered)

To spread:

• Butter
• sugar

Method:

1.In a bowl add milk and vinegar.mix well.We use it as egg substitute in our whole process.

2.In a mixing bowl add the starter dough along with 1\3 cup egg substitute and mix well.Let it to proof.

3.To the proofed one add in the main dough ingredients except orange peel.Mix using the egg substitute mix allow it to proof again.After it  has proofed add the powdered candid peel and mix well.

4.Roll the dough using the rolling pin,spread butter over it sprinkle sugar on it and fold as shown.Cut it in to pieces.

5.In a baking pan place cup cake paper and keep each cut pieces on each piece and allow to proof again.

6.When doubled again sprinkle some sugar over it and bake it in a pre-heated oven at 180 deg C for 30-40 mins till it browns on top.

Cool it and enjoy the eggless Italian rose cake.

Note:

1.Baking time may vary from oven- to oven.

2.If using dry yeast first proof it and then use.

linking event @ harini's space

Easy tomato crepes which i love it.