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Rose Bunch Tart

How To Make Rose Bunch Tart (apple Rosebunch Tart)|Food|cake|recipes ?

Rose Bunch Tart

This yeast cake is intriguing to look at and easy to make!                                                                                                       

Line the base of a springform, estimating approx .23 cm in breadth, with aluminum foil. Grease the foil and dust with flour. Keep ready      


(1) 300 g flour

(2) 1/2 teaspoon dry yeast  

(3) 1/2 glass milk  

(4) 50 g salted butter    

(5) 50 g sugar  

(6) I slightly beaten egg  

(7) 1/4 teaspoon salt      
(1) place into a big Bowl

(2) mix with flour; form a well (ditch) in the middle

(3) warm-up on low fire (not too hot 

(4) add and stir

(5) add and remove from fire when sugar and butter have melted

(6) add and blend, stir until all is well mixed

(7) add

 Pour these ingredients into the middle of the flour (into the ditch) and start mixing with the fingertips, making a smooth dough. Knead it until soft. Spread the mixture with a moist material and keep in a warm spot. When risen to double its size, knead the dough once more, then roll it out into a rectangle measuring approx 50*30cm


(1) 1 medium-size apple.

(2) 1 teaspoon lemon juice  
(3) 2 tablespoons bread crumbs  

(4) 100g fine sugar      

(5) 50g soaked raisins    

(6)150 g coarsely ground walnuts
(7) 1tablespoon cream
(1) peel and grate

(2) mix with apple

(3) add

(4) add

(5) add

(6) add (keep 1 tablespoon aside for decoration)

(7) add and mix all the ingredients. spread over the dough leaving 3 cm free one side of the 

Roll up the dough sideways on a flour-dusted surface, enclosing the filling, making it into a long roll. Now cut the roll in the middle, then cut each side again in the middle. and then each piece once more making 8 equal pieces. Place each piece, cut side up, in a circle into the springform, with one piece in the middle. Leave some space between the rolls, they will expand during baking. Leave for 1/2 hour in a warm place before baking. Preheat the oven 10 minutes before baking.                                                                                                                                                                

In a medium-hot oven for 30-45 minutes or until golden brown. Remove from the baking tin and brush some honey or jam over the Rosebunch to give it a shine. 

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