The cake of roses is prepared with differnt brioches stuffed with apple and apricot jam that join together during the cooking.


- 200g flour  type Manitoba

- 200g flour type 00

- 8g brewer's yeast

- 100g natural yogurt

- 100ml warm water

- 1 yolk

- 60g soft butter

- 120g sugar

- the grated rind of one lemon

- vanilla

- a pinch of salt


For the stuffing:

- 150g "Più Frutta Light" Apricot jam

- 3 apples


In a bowl melt the yeast in the warm water with a spoon of sugar, and leave to stand for 15 minutes. Then add the two flours, the sugar and the yogurt. Mix all and add the yolk, the vanilla and the rind of the lemon. Continue to mix and add the soft butter previously cut in little pieces and a pinch of salt. Mix until you obtain a homogeneous and soft dough.

Put the dough into a large bowl previously floured, cover it in order to avoid that the dough get some air. Left it to grow in the oven off with the light on for about 3 hours (it has to triplicate its volume).

When it is grown spread the dough over a table forming a rectangle  with tickness about 1/2 cm. Cover all surface with jam and the slices of the apples, then wrap itself around. Cut the roll in pieces large about 4 cm. Put every piece into a cake-tin (fdiameter 26cm) previously cover with a parchment paper. Cover and left it to grow in a oven off  with the light until the brioches join together.

Cook in oven to 190° for about 30 minutes. Let it cool and the sprinkle it with icing sugar.