The Colomba Pasquale is a leavened cake shaped like a dove, symbol of peace and love. This traditional Italian dessert is prepared at Easter and has a delicate, soft flavor. Its fluffy texture and decoration with chocolate, apricot jelly and candied orange peel make it irresistible. It is perfect to enjoy at breakfast or as a snack, accompanied by a cup of coffee or tea.
Recipe suitable for Easter
Put the butter in a bowl, soften it to room temperature and cut into pieces; add the sugar, vanillin and the grated orange zest; work with a wooden spoon until you obtain a creamy, frothy mixture
Gradually incorporate the flour, potato starch and baking powder sifted together, and the orange liqueur
Whisk the egg whites to stiff peaks with a tablespoon of sugar; add half of them to the prepared mixture, stirring to loosen it, then gently fold in the remaining beaten egg whites
Pour the batter into a buttered and floured colomba-shaped mold and bake in a preheated oven at 170°C for about one hour
Remove the colomba from the mold, invert it onto a wire rack and let it cool
Warm the apricot jelly with a tablespoon of water and brush the entire surface of the colomba
Coarsely chop the white chocolate, place it in a pan and melt it in a bain-marie over moderate heat; pour it in the center of the colomba, spread it with a spatula also over the edges and let it set a little
Decorate the colomba as desired with the remaining white chocolate and the dark chocolate, chopped and melted in a bain-marie, drawing the wings, tail and eye; place the triangle of candied orange peel brushed with a little apricot jelly on the beak and let the chocolate solidify in a cool place
Colomba-shaped mold
Decoration punch
Pastry brush
Store in a cool, dry place
The Colomba Pasquale is a traditional Italian cake prepared during Easter
Italy
| Energy (kcal) | 304.21 |
| Carbohydrates (g) | 37.85 |
| of which Sugars (g) | 25.17 |
| Fat (g) | 15.53 |
| of which Saturates (g) | 9.12 |
| Protein (g) | 4.02 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.07 |
