Rose of Damascus Cake

Name: Rose of Damascus Cake
Total time: 30 min
Yield: 12
Ingredients: For the dough,; 4 eggs (separated whites and yolks); 1/2 cup granulated sugar; 2/3 cup all-purpose flour; 1 tablespoon active dry yeast; Sugar for dusting; For the filling,; 1 cup rose jelly (320g); For the topping,; 1 cup heavy cream; 1/4 cup granulated sugar; 7 dried rose petals cut in half for decoration

1
For the dough,
2
4 eggs (separated whites and yolks)
3
1/2 cup granulated sugar
4
2/3 cup all-purpose flour
5
1 tablespoon active dry yeast
6
Sugar for dusting
7
For the filling,
8
1 cup rose jelly (320g)
9
For the topping,
10
1 cup heavy cream
11
1/4 cup granulated sugar
12
7 dried rose petals cut in half for decoration

Ingredients

1
For the dough,
2
4 eggs (separated whites and yolks)
3
1/2 cup granulated sugar
4
2/3 cup all-purpose flour
5
1 tablespoon active dry yeast
6
Sugar for dusting
7
For the filling,
8
1 cup rose jelly (320g)
9
For the topping,
10
1 cup heavy cream
11
1/4 cup granulated sugar
12
7 dried rose petals cut in half for decoration

Directions

1
Preheat the oven to medium heat (180°C)
2
Grease a 40 cm x 26.5 cm baking dish with butter
3
Prepare the dough: In a stand mixer, beat the egg whites until frothy
4
Add the sugar and beat well
5
Add the yolks and mix until smooth
6
Sift the flour and yeast over the eggs and mix slowly
7
Pour the dough into the prepared baking dish and bake for 30 minutes, or until lightly browned and pulling away from the sides
8
Remove from the oven, demold on a sugar-dusted cloth, flip onto another sugar-dusted cloth, and reserve
9
Prepare the filling: In a small saucepan, heat the rose jelly over medium heat, stirring constantly, until melted
10
Spread it over the cake
11
Roll it up tightly using a towel, then let cool completely
12
Prepare the topping: Just before serving, whip the heavy cream with granulated sugar until stiff peaks form
13
Cover the rose of Damascus cake and serve at room temperature.