Juicy vanilla rose cake with a delicious vanilla liqueur cast

My Friend has been wishing for a long time a yeast cake or a Hefezopf . When I think about it, taking away all the time the rose cake has to go, that's a really easy and quick pie.

Although such a vanilla rose cake is not as varied as my Sunday cake , but sometimes in the simplicity is also a certain charm. The vanilla cream was delicious for example and the dough was fluffy and fluffy.

This time I let the dough go for 90 minutes, it took some time. Yeast doughs can sometimes be quite beautiful mimosas, as you only have a certain amount of patience.

Additional information about vanilla and rose cake before you move to page 2:

1. The amount is calculated for a 28er baking pan. You know that, you can use my Springform Calculator for smaller quantities.
2. This recipe contains alcohol. Who also bakes for small children, should replace the liqueur with vanilla milk. I can not imagine syrup here, otherwise it just gets too sweet.

Ingredients

• 200  ml of  milk 3.5% fat
• 175  g of  sugar
• 42  g of  yeast 1 cube is 42 g
• 650  g  flour sifted
• 2  pcs.  Eggs warm in the room, size M
• 1  pinch of  salt
• 100  g of  butter at room temperature
• Flour for the work surface
• baking paper

Casting and filling

• 400  g  cream cheese double cream stage
• 120  ml  vanilla liqueur e.g. Licor 43
• 1  Tl  vanilla extract or marrow of a vanilla pod
•  Sifted 50 g of  powdered sugar 
• Rose cake with vanilla

Instructions

1. Warm the milk lukewarm, stir in the sugar and crumble in the yeast. Pour the mixture either in an oven to 35 degrees (if possible) or put on a warm heater (or underfloor heating) and let it go for 5 - 10 minutes. If you see after 5 minutes that nothing has moved, simply add another 5 minutes. It will become "frothy" after a while. Please remember that yeast can not tolerate more than 40 degrees.
   
2. Then put the flour, eggs, 1 pinch of salt, butter and yeast mixture in a mixing bowl and knead everything with the dough hook until a smooth dough is formed.
   
3. Put the dough back on the heater or in the oven. When I place the dough on the heater, I cover the bowl (not the dough itself) with some cling film and a cloth. In the oven method I still put a wooden spoon in the door and also cover the dough with a cloth. Let the dough rest for about 60 - 90 minutes until it has doubled.
   
4. In the meantime, you can prepare the cast. Mix cream cheese, liqueur, vanilla extract and powdered sugar and cool.
   
5. After the dough is ready, preheat the oven to 180 degrees top / bottom heat or 160 degrees circulating air.
   
6. Lay out a baking pan with parchment paper (including the edges). To keep the paper better, grease the baking tin beforehand.
   
7. Knead dough on a floured work surface again briefly until it makes smacking noises. Then roll out rectangular. The oblong side should be about 75 cm. Then coat the dough with 2/3 of the cream. Roll up the dough with the long side.
   
8. Then divide the dough into 15 pieces (5 cm each). Place the roses in the form with the cut edge facing upwards. 10 pieces around and 5 pieces in the middle.
   
9. Bake the rose cake for 25 - 30 minutes at the above temperature. Just in time to do a chopstick test.
   
10. After the baking time, remove from the oven, let cool on a cake grid completely in the mold.
    
11. After cooling, sprinkle with the vanilla cream and then remove from the mold.
    
12. I hope you enjoy your Bärbel