Beauty and the Beast is a timeless work of art beloved by all generations of viewers. The beautiful and strong protagonist Belle has the power to rivive the red rose of love in the almost petrified heart of the, once prince, Beast.  In the review I wrote about Disney’s new live action movie with Emma Watson, I promised you the sweetest and most delicious cake full of red roses. Here it is!

Cake with Apple Red Roses inspired to Beaty and the Beast

Title: Apple Red Roses Cake

Director: Elena Maria Manzini

Cast (of ingredients 🙂

For the base: 1 cup all purpose flour, 4 oz butter, 6 tbsp icing sugar, 4 tbsp of cold water, 1 egg yolk, 1 pinch of salt.

For the cream: 10 oz milk, 1 vanilla bean, 4 egg yolks, 5 tbsp of sugar, 3 tbsp of sifted all purpose flour.

For the roses: 3 red apples, 1/2 lemon juice, red fruits syrup.

Set the base of your plot.

Start by making the base because the dough needs to rest in the fridge for at least 2 hours. I’ve learnt, after many many attempts, that the best way at all to make this types of dough (with flour and butter) is to never touch with you hands the ingredients while you are mixing them, therefore my suggestion is to use a mixer. Moreover, in order to keep the temperature as low as possible put the blade  in the freezer for ten/fifteen minutes before the preparation.

Now you are ready to fill the mixer with all the ingredients, flour, butter cut into little cubes, icing sugar, egg yolk, salt and water. Mix for thirty seconds at a time in order not to warm the mixture and check the consistecy which has to be sandy. If you feel that it is still to fluory add another spoon of cold water. Don’t expect it to become a ball of dough by itself, it will always be sandy. To check if it is ready pinch it with two fingers and see if the grains stick together. Use a spoon to move the mixture in a bag and use your hands from outside of the bag to create a ball that has to be left in then fridge for two hours.

When the two hours have passed, move the dough onto a lightly floured surface, use a rolling pin to roll it and position it inside a buttered cake pan. Cook into a preheated oven at 380F for 20 minutes.

Now the narration will be much easier (just like the recipe).

Prepare the cream and the apples.

Heat on a low flame the milk with the vanilla bean cut in the middle. Mix very well in a bowl the yolks first with sugar and then with the sifted flour. Pour the warm milk, mix everything together away from the stove, then transfer on a medium flame and whisk till it reaches the right creamy consistency. Let cool.

Wash the apples and cut into quarters. Remove the petiole and the core and sprinkle with lemon juice to prevent them from becoming brown.