Hi Lovelies!
It was raining all night long, so woke up to a very backyard. It was really humid as well. My oldest didn’t sleep well due to that. My husband also said that I had a bad dream as I was yelling in my sleep 😅 Yep. Too humid night for everyone, I supposed 🧐
Right now the sky is cloudy. Doesn’t feel like 9 AM. Feels like stay in the bed kinda day, altho my husband was already grocery shopping by 7 AM. He came home with warm muffins. Yum. I just love sweets too much 😅
Speaking of sweets. Check out what I baked. Yes it’s called Rose Slices, but no, it doesn’t have anything to do with Rose, the flower. Not in the flavoring, not in the color…well there are yellow roses, of course 😁 Most likely, the Rose in the name of this cake came from the original creator of the cake. It’s a vintage one, so makes sense 😊
500 g flour
1 1/2 tsp double acting BP
1 heaping tbsp grated lemon peel
150 g icing sugar
200 g + 25 g unsalted butter
1 tbsp + 1 tbsp lemon juice
1 egg
1 tbsp cocoa powder
300 g walnut halves
200 g icing sugar
250 g apricot jam
3 yolks
150 g icing sugar
In food processor, turn walnut halves into walnut meal, then mix it with icing sugar, set aside
In a large bowl, mix flour, icing sugar, lemon peel, baking powder until combined, then add in beaten egg that’s been mixed with 1 tbsp lemon juice. Knead in 200 g butter, until coarse crumbles, then knead in the last butter plus another tbsp lemon juice
Divide dough into 3 equal portions. Into one, knead in cocoa powder
Roll each portion into a square, and melt apricot jam in microwave for 35-45 seconds
Lay 1 dough square on pan and brush with half of the melted jam. Sprinkle top with half of the walnut meal, then lay the chocolate dough. Brush top with the leftover jam, then sprinkle top with the leftover walnut meal
Lastly, top with the last dough square and poke holes all over
Bake cake on preheated 350 F for 30-35 mins
Cool cake in pan for 25 mins
Make icing by using double boiler. Mix yolks and icing sugar on double boiler until hot to the touch, then quickly spread icing on cake
Let stand until icing firm up before slicing
Enjoy!
Rozsa Szelet
Ingredients
- 500 g flour
- 1 1/2 tsp double acting BP
- 1 heaping tbsp grated lemon peel
- 150 g icing sugar
- 200 g + 25 g unsalted butter
- 1 tbsp + 1 tbsp lemon juice
- 1 egg
- 1 tbsp cocoa powder
- 300 g walnut halves
- 200 g icing sugar
- 250 g apricot jam
- 3 yolks
- 150 g icing sugar
Instructions
- In food processor, turn walnut halves into walnut meal, then mix it with icing sugar, set aside
- In a large bowl, mix flour, icing sugar, lemon peel, baking powder until combined, then add in beaten egg that’s been mixed with 1 tbsp lemon juice. Knead in 200 g butter, until coarse crumbles, then knead in the last butter plus another tbsp lemon juice
- Divide dough into 3 equal portions. Into one, knead in cocoa powder
- Roll each portion into a square, and melt apricot jam in microwave for 35-45 seconds
- Lay 1 dough square on pan and brush with half of the melted jam. Sprinkle top with half of the walnut meal, then lay the chocolate dough. Brush top with the leftover jam, then sprinkle top with the leftover walnut meal
- Lastly, top with the last dough square and poke holes all over
- Bake cake on preheated 350 F for 30-35 mins
- Cool cake in pan for 25 mins
- Make icing by using double boiler. Mix yolks and icing sugar on double boiler until hot to the touch, then quickly spread icing on cake
- Let stand until icing firm up before slicing
