Savory Rose Cake

To prepare the savory rose cake, start by making the dough. Pour the flour and the dry yeast into the bowl of a stand mixer 1, then turn on the machine with the dough hook at moderate speed and slowly pour in the milk 2 and then half of the water 3, both at room temperature.

Once the mixture has formed, add the salt 4 and the remaining water. Finally, add the oil 5 slowly and work the dough until it is well kneaded 6.

At this point, transfer it to a work surface and knead it for a few more minutes 7, shape it into a ball 8, and place it in a bowl. Cover with plastic wrap 9 and let it rise in the oven with the light on for about 3 hours.

In the meantime, prepare the red chard by first cutting off the outer stalks, keeping only the leaves 10. Rinse them and place them in a pan where you have sautéed garlic 11. Cover with a lid and let cook for about ten minutes until they are well wilted, then remove the garlic clove 12.

Transfer the chard to a colander 13. This way, they will lose excess liquid and cool down. When the dough has doubled in volume 14, transfer it to a lightly floured work surface 15.

With your hands, shape it back into a ball 16, which will be easier to manage. Then roll it out using a rolling pin 17 until you get a rectangle 18x12 inches.

Now place the slices of cooked ham, the chard 19, and the slices of cheese 20 in the center of the rectangle. Then start rolling the longer side 21

to create a kind of salami 22. At this point, cut it into slices about 1.5 inches thick 23 and place them inside a 9.5-inch diameter mold 34.

Let your rose cake rise for about 30 minutes 25 and bake in a preheated static oven at 375°F for 45 minutes. Once cooked 26, take the savory rose cake out of the oven 26, let it cool slightly before removing from the mold and enjoying it 27.