Italian Easter cake

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Colomba Pasquale (Colomba Pasquale - a literal translation of the Italian Easter dove, Easter dove). This Italian cake in the form of a dove - you just listen to his name - Colomba Pasquale! This is the real music!!! - it has become a tradition during the Easter period and without him the Italians did. It turned out that to make a real colomby need almost 24 hours, but the work it requires almost no. Girls, let's start with God's help.

Ingredients for Italian Easter cake

Step by step instruction of cooking Italian Easter cake

Шаг 1

Knead again using the food processor or by hand. To let it sit for 20 minutes, relax, breathe.

Шаг 2

I bought it, cut the bottom and the side is curved as it should be. Had to work about an hour, the foil is thick and does not want to bend in the right places. But I won (thanks to my persistence). Of course, this form is far from ideal, but still... I really tried. By the way, I did this the day before.

Шаг 3

Thoroughly grease the softened butter and set on a baking sheet, covered with baking paper or silicone Mat. This is important.

Шаг 4

Rested the dough on the table sprinkled with flour. With the two sides cut a piece for the future wings of the dove.

Шаг 5

Remaining dough knead in the form of cakes (dough will be very sticky and quite runny). Its length should be equal to the length of the form.

Шаг 6

Fold the dough 3 times.

Шаг 7

Put the roll in form (it is important that the dough took no more than 1/3 of the height of the form, it is very much growing). Cut off pieces of dough to podcating in bars and put next to roll to places for wings. Cover with a towel and place in a heat for 7-9 hours.

Шаг 8

Well, here, 15 hours. With her granddaughter walked, lunch fed, was put to sleep and then the time came to make love. To prepare products for the icing.

Шаг 9

When the dough started to rise, and form began to straighten up, but I found out that held her glass jars. So grew our dough.
Turn the oven on 180*C.

Шаг 10

While it heats, prepare the frosting: beat the whites with sugar until thick mass.

Шаг 11

Mix in remaining almond flour.

Шаг 12

Spoon to spread weight on rising: and very gently spread over the entire surface (I did this with a silicone brush).
Top "stick" to the tonsils.

Шаг 13

1 BATCH. Sift the flour in a wide bowl, add sugar, eggs and butter and hand gently stir batter to keep the oil mixed with the flour. It is believed that direct contact with fats yeast worse go.

Шаг 14

Pour the milk with yeast.

Шаг 15

Knead the dough with a food processor or by hand 10-15 minutes until it becomes elastic. I kneaded by hand, the dough culicinae loves the warmth of human hands.

Шаг 16

Lay the dough in a large, deep container, cover with cling film and leave in a warm place all night (10-12 hours).
Whole almonds (for the test, and for the glaze) pour boiling water for 5 minutes, then drain the nuts, rinse with cold water and peel. Sprinkle them on a towel and leave it until morning to dry.

Шаг 17

2 BATCH. The dough has risen 3-4 times. To press down it, add all the other ingredients in the recipe.