Italian Easter cake Colomba from Vincenzo Barba. Italian Easter cake "Colombo": light, porous, really tasty! Colombo italian easter cake
Bread of luxury - that's what the name of the Italian Easter cake "Colombo" means in translation. Once I bought this insanely delicious pastry in the store, I was tempted to try to cook it at home. It turned out great, and all thanks to a proven recipe!
italian easter
INGREDIENTS
STEP-BY-STEP COOKING RECIPE
Sift flour. For dough, mix yeast with 50 g of flour, mix with 1 glass of warm water and leave for 30–40 minutes. Then add another 300 g of flour, 2 cups of warm water, mix and put in a warm place for 2 hours. In a small saucepan, melt sugar with 0.5 cups of water. Melt the butter separately. Whisk the egg and yolks. Pour the remaining flour, salt, vanilla sugar into a deep bowl, pour in beaten eggs, melted butter and sugar syrup. Stir, add the dough and mix again - until smooth. Dredge candied fruits in flour, add to the dough. Grease a cake pan with butter and sprinkle with flour. Carefully put the finished dough into the mold, cover with a towel and put in a warm place for 1 hour. The mold should be of such a size that the dough takes up no more than a third of its volume. Bake at 180°C for 35–40 minutes. Let cool in the mold for 10-15 minutes, then remove and cool completely.
On the bright holiday of the Resurrection of Christ, one so wants to please their loved ones and treat them to the most delicious dishes. Try to make a fluffy cake, which all Italians adore - you won't go wrong!
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very tasty and fragrant recipe
Colomba is an Italian Easter cake. Traditionally, it is baked in the shape of a dove or a cross, because the bird, spreading its wings, resembles a cross in shape. The cake is delicious and very flavorful.
For the recipe you will need:
For the first batch:
* 500 g flour
* 125 g sugar
* 5 yolks
* 200 g water
* 120 g butter
* 20 g dry yeast
For the second batch:
* 125 g sugar
* 1 tbsp. l. liquid honey
* 2 tbsp. spoons of water
* 5 yolks
* 250 g candied fruits (preferably candied oranges) and raisins
* 125 g butter
* 250 - 350 g flour
* vanillin
* a pinch of salt
Recipe:
First batch.
Dissolve yeast in warm water, add sugar to it. Let the yeast rest for 5 minutes. Lightly beat the yolks and pour water with yeast into them. Then add flour and knead the dough well with your hands. Let the test rise for two hours.
Second batch.
In the first batch, add sugar, honey, water and half the yolks. Mix, add flour, knead the dough well and add the rest of the yolks. The dough should be elastic. Add vanilla, salt, melted butter. At the end of the batch, we introduce candied fruits. Cover the bowl with a paper towel and let it sit at room temperature for an hour. Then put the dough into a baking dish lined with parchment paper. Let the dough rise in the form (4 hours).
We bake in an oven preheated to 190 degrees C for an hour (readiness is checked with a wooden skewer).
In the original, “Colomba” is covered with almond icing before baking, sprinkled with sugar for sprinkling and then baked.
Personally, I have never made this icing, I cover all Easter cakes with protein icing or white chocolate, but I will write the recipe (maybe someone decides to do it right).
Almond glaze.
We will need.
* Almond slices
* Almond
* 150 g sugar for sprinkling (coarse-grained)
* 2 proteins
* 50 g sugar
Recipe for almond frosting:
Beat egg whites with sugar, add almonds. We mix. Lubricate the colomba with the resulting cream. Put a few whole almonds on top, sprinkle with sugar on top for sprinkling.
We bake.
See also - Main Easter dishes ...
Easter cake princely (Easter)
Recipe for a tender and airy Easter cake, detailed
Easter cottage cheese recipes
Easter wreath
poppy seed cake
Dear our guests!
It's no secret that we all love to eat well, and one of our favorite dishes is Italian Easter (Colombo). Therefore, many people, especially our beloved women, sooner or later ask themselves:. A simple recipe has been written especially for you, which briefly and clearly explains how to cook Italian Easter (Colombo) at home. Here, all the recipes are written in simple, understandable words, so even the most inept cook can easily cook. For this, special recipes have been created with detailed photographs and step-by-step descriptions of the cooking steps. Following the written recipe, you can easily prepare this delicious dish and feel its beneficial properties and impeccable taste. If you, dear readers, after viewing this material, did not understand, How to cook Italian Easter (Colombo), then we invite you to look at our other recipes.
The Italian Easter cake Colombo is traditionally baked in the shape of a dove with outstretched wings or a cross. But it is good and familiar - round - shape. This cake turns out fragrant and very tasty!
INGREDIENTS
- 280 g flour, plus more for rolling
- 120 ml whole milk
- 15 g fresh yeast
- 80 g sugar
- 3 eggs
- 80 g butter, plus more for greasing
- 70 g small raisins
- 1 large orange and 1 lemon each
- 1 vanilla pod
- a pinch of sea salt
- powdered sugar for serving
- 70 g almonds for decoration
- 50 g icing sugar
- 20 g cornstarch for frosting
STEP-BY-STEP COOKING RECIPE
Step 1
In warm (38-40 ° C) and slightly salted milk, add 1 tbsp. l. sugar and crumble yeast, mix. Leave for 10 min. Melt butter and set aside.
Step 2
If the raisins are very dry, soak them in hot water for 10-15 minutes, put them on a sieve and dry them. Grate the zest from the orange and lemon, squeeze out the juice.
Step 3
Cut the vanilla pod in half lengthwise and scrape out the seeds with a sharp knife (no pod needed). Beat with a fork until smooth 2 eggs and 1 yolk. Add citrus juice and zest, remaining sugar, vanilla seeds and salt.
Step 4
Sift the flour with a slide, make a well, pour in the yeast mixture. Add egg mixture, melted and cooled butter, raisins. Blend until smooth, 10 minutes. Leave to rise in a warm place for 2 hours, during which time punch down twice.
Step 5
Grease an ovenproof mold with butter. Put the dough into the form. Let stand in a warm place for 30 minutes. Bake in the oven at 160°C for 50-60 minutes. If the top starts to brown too much, cover it with foil. Take the cake out of the mold and let it cool.
Step 6
For the glaze, grind half the almonds with sugar and starch in a blender. Beat the remaining protein from the dough, mix with the almond mass. Spread frosting over cake and immediately sprinkle with coarsely chopped remaining almonds. Sprinkle with powdered sugar before serving.
Today for you an exclusive master class from an Italian chef. He will reveal the recipe for making a very tasty and original Easter cake that will not go stale for a whole week. The traditional Italian Easter cake Colomba is a family recipe that he inherited from his grandmother, the festive dough in it is prepared in five batches.
"Colomba" is a sweet symbol of Easter. This cake is sure to be baked by every Italian family. According to legend, in 612, the monk Saint Columban arrived in Milan, where the queen decided to honor him with a dinner of game dishes. But there were the last days of fasting, and the monk, in order not to offend the queen, blessed the food, after which it turned into sweets in the form of doves. Italians liked the rich and fragrant pasta so much that the recipe for baking it was passed down from generation to generation, and each family added something different to it. Pilgrims and tourists who come to Italy note that this is the most delicious pasca pie they have ever tasted in their lives.
“A month before the holiday, Italian supermarkets and bakeries are filled with a wide variety of Easter pigeons,” says Vincenzo Barba. - They sell not only ready-made Easter cakes (which, by the way, are not cheap), but also forms for baking them. Usually they have a diameter of 22 cm.
Italian Easter cake Colomba
To prepare the Italian Easter cake "Colomba" you will need:
For the test: butter, yeast, molasses, milk, lemon or orange peel, candied fruit, vanilla, egg yolks, salt, sugar, flour, malt. For glaze: sugar, almonds, vanillin, proteins, almond flour.
The dough is made in five batches.
First batch. Pour 50 ml of warm milk into a bowl, add malt and 100 g of flour. Knead this dough and roll it into a ball, then put it in a warm place for 30 minutes.
Second batch. Add 80 ml of milk and 100 g of flour to the present dough, mix it all up and leave it again in a warm place for another 30 minutes. “The peculiarity of this cake is that it takes 24 hours to bake,” says Vincenzo Barba. – But at the same time, he practically does not require work! Most of the time the dough is simply infused. And it is very convenient to start cooking it in the evening, and then leave it overnight. You are minding your own business, and the most delicious cake in the world is preparing itself.”
Third batch. In the resulting dough, we add 150 g of flour, sugar and 50 ml of milk. We knead it for about 15 minutes, periodically adding a little 80 g of butter. Then roll the dough into a ball, place in a large bowl and cover with cling film. Leave for 2 hours.
Fourth batch. Then add 5 g of salt, 100 g of sugar, vanilla, 10 g of zest, molasses and yolks to the infused dough - we beat all this. Add 200 g of flour, 170 g of butter and candied fruits - mix and place in a bowl previously oiled with a brush. After 4 kneading, leave the dough for 12 hours, that is, overnight.
Fifth batch. First, we will make a form in which you can place the dough. Take a disposable aluminum foil baking dish and place 4 cups on it: two larger ones (dovewing diameter) and two smaller ones. Bend the shape. “You can also bake this cake in the traditional form,” says Vincenzo Barba. “But it will all turn out nicer.” Put the dough in the Colomba mold and let it brew for 3 hours (the last time for the dough to rise).
Then the dough in molds is sent to the oven. We bake the first 10 minutes at a temperature of 200 degrees, then 30-40 minutes at a temperature of 180 degrees. In order not to waste time in vain, you can have time to prepare the glaze during this time.
Glaze. Beat egg whites, add sugar and vanilla. We also need almond flour for this. Pour glaze over the finished cake and decorate with whole almonds on top.
“In childhood, my grandmother made such Easter cakes with a huge number of different fillings - with lemon, orange, candied fruits, chocolate ... All the children were looking forward to these delicacies!” Vincenzo Barba recalls.
According to the site dobre.stb.ua
