Caramel-Coffee Rose Cake


I have been baking again, this time for the birthday of my lovely friend Hannah! I found a similar recipe in the internet and changed it a little bit. In Germany it is called ‘rose cake’ because the cake consists of rolls which look a  bit like roses…As this cake is based on yeast, it takes some time to make it although it is really not a difficult one. The coffee flavour came out nice and nothing is better than a warm yeast cake fresh from the oven. Because of the filling it was not dry at all and really soft.




Here’s the recipe:

Ingredients (for a 22cm pan):

  • 30g yeast
  • 180ml milk
  • 365g flour
  • 70g sugar
  • 170g butter
  • 3 egg yolks
  • 80g grounded almonds
  • 110g cream candies (I used the typical Muh Muhs)
  • 20g sliced almonds
  • 2 double espressi
  • salt
  • grounded vanilla
  • cinnamon


Crumble the yeast in the lukewarm milk (heat it slightly on the stove) and dissolve the yeast with a fork. Mix the flour with 35g of sugar and salt and form a little hollow in which you pour the milk. Add the egg yolks and 60g butter and knead the ingredients until you get a smooth dough (a friend gave me the hint that the dough must feel like an ear lobe when it is ready…). If you knead by hand like me this might take some time and the dough is going to be really sticky in the beginning but the more you knead the less sticky it will get. Otherwise you can use a dough hook. This time  I kneaded the dough until it was smooth when I noticed that I forgot the butter…As yeast dough can be really tricky sometimes I was thinking that this would destroy the cake but I added the butter and kneaded it in and the cake turned out with a perfect consistence in the end, maybe this is the secret way to do it ;). Cover the dough with a kitchen towel and leave it rest for 40-60 minutes in a warm place (I used the preheated oven in 50 degrees).

While the dough is resting, roast the grounded almonds in a pan until they become slightly golden. Let them cool down. Cut the cream caramels into small pieces. Mix 11og butter with 35g sugar and vanilla and cinnamon (I used a fork) and add the grounded almonds and one long double espresso.

Knead the dough again and roll the dough on a working surface slightly covered with flour. Roll it a bit less than the size of a baking paper sheet. Cover the dough with the almond butter and top it with the cream caramel pieces.


Roll the dough from the long side and cut it into 10 pieces.

Butter a 22cm baking pan and put the little rolls around the pan. Here I made a circle outside and three rolls in the middle. Let it rest for another 15 minutes.

In the preheated oven (180 °C) bake for 40 minutes. Cover with tinfoil after 25 minutes to prevent the surface of the cake from getting dark. When the cake is ready, pour one double espresso (with a little spoon) over the cake. It will soak it all up. Decorate with sliced almonds. The cake is best when you eat it still warm as yeast cake gets dry kind of fast. Enjoy! ♥



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