Efrat's Notebook

Yeast-Free Rose Cake Draft

A rose cake made from a butter and sour cream dough with self-rising flour, so there's no yeast and no waiting for it to rise, filled with an egg-white and vanilla pudding meringue.

  • Prep30 min
  • Cook45 min
  • Rest2 hr
  • Total3 hr 15 min
  • KashrutDairy

What you need

Amount:×1

Dough

Filling

For the pan

How I make it

  1. Mix the dough ingredients until soft but not sticky. Add a little flour if needed.

  2. Beat the filling ingredients for about 10 minutes.

  3. Roll the dough out to a 16 x 10-inch (40 x 25 cm) rectangle, spread with a thick layer of filling and roll up.

  4. Freeze for 2 hours. Take it out, cut into slices and arrange in a pan greased with margarine and lightly floured.

  5. Bake in an oven preheated to 400°F (200°C) for a few minutes, then lower to 300°F (150°C) and bake 30-40 minutes more.

Source: ChefEf (chefef.com)