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Easter in Italy will not be without the lovely yummi cake (Colomba Pasquale) in form of a dove, a Easter dove symbolizing both peace and the Holy Spirit, has turned into the state of the well known traditional Easter cake, Colomba Pasquale (Easter Dove), a great dessert at any Easter feast in Italy. Here is the quick recipe for our Italian Food Lovers!
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VO R R E IITALIAN EASTER
DOVE CAKE
COLOMBA RECIPE
THE
RECIPE
A B O U T
C O M P L E T E R E C I P E : B L O G . V O R R E I . C O . U K
C O L O M B A P A S Q U A L E C A K E
Symbolizing both peace and theHoly Spirit, the Dove, has turned intothe state of the well knowntraditional Easter cake, ColombaPasquale (Easter Dove), a greatdessert at any Easter feast in Italy.
T H E
C O M P L E T E R E C I P E : B L O G . V O R R E I . C O . U K
P R E P A R A T I O N
Here is the recipe for a deliciousColomba cake for you to make onyour own this Easter! It is quite achallenging baking task but if youfollow the steps scrupulously you willmaster this project!
INGREDIENTS
- 550g Manitoba or strong white flour
- 180g sugar
- 250g butter
- 180ml milk
- 6 medium eggs
- 5g salt
- 1 tspn salt
- 1 vanilla pod
- 12g brewer’s yeast
- Peel of 1 orange and 1 lemon
- Candied citron and orange
FOR DOUGH
INGREDIENTS
- 180g caster sugar
- 2 egg whites
- 180g almond flour
- 50g sugar crystals and 50g almonds to
decorate
FOR THE ICING
More Recipes at:
blog.vorrei.co.uk
T H E M E T H O D
First step: Place the yeast in a large bowl crumbling it with your fingersand add 50ml of lukewarm milk and 100g of flour.
Second step: Take out the leavened dough; mix it with 80ml of lukewarmmilk, 100g flour and set back to leaven again for thirty more minutes.
Third Step: Take out the double leavened dough and add 150g of flour,80g of sugar and 50ml of lukewarm milk. Knead the dough thoroughlyfor about 10/15 minutes and add 80g of softened butter slowly, until thedough absorbs it completely. Roll the dough into a ball and place itcovered up into a bowl. Let it leaven for at least two hours.
Continue..... . .
T H E M E T H O D
Fourth Step: Take out the dough and add 5g of salt, 100g sugar, theorange and lemon peel, the vanilla and eggs. Add 170g of softened butterat the end. Knead until your dough is elastic and smooth, add the candiedfruit and roll it into a ball that you will let leaven for another hour atroom temperature after brushing it with melted butter. After that pop thecovered dough into the fridge for about 12 hours.
Fifth Step: Take the dough out of the fridge and knead it until it softensup a bit. Next, place it in its cardboard dove shaped mold (you can findthis in an Italian food store or online) and leave it for about 3 hours.
There you go: An Italian Easter cake masterpiece straight from youroven!
ITALIAN EASTER DOVE CAKE:COLOMBA DI PASQUA RECIPE
T H E S H O P
Don't have the time to make a Colomba cake this Easter?
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