Italian Easter cake

Description

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

Yeast

15 g
Sugar

150 g
Butter

160 g
Milk

200 ml
Chicken egg

1 piece
Yolk egg

2 piece
Flour

525 g
Brown sugar

50 g
Butter

40 g
Flour almond

50 g
Candied

100 g
Yolk egg

1 piece
Extract

1 Tbsp
Flavor
Salt
Flour almond

40 g
Brown sugar

65 g
Egg white

1 piece
Almonds

20 piece

Cooking

Start cooking the cake the night before. I was comfortable to 22 hours (I calculated literally by the hour to get in the time intervals in which the granddaughter wouldn't bother me). To prepare the products. The oil should in advance remove from the refrigerator, it should be very soft. I, as always when baking cakes, have used fresh yeast. They need to dissolve in warm milk.

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.

Pour the milk with yeast.

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.

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.

9 am. Granddaughter fed Breakfast and plays, to 2 hours. It's time to do something. To prepare the products. Grind almonds into very fine crumbs. Peel cut into small cubes.

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

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

The most difficult part for me was to make a suitable form, so wanted to bake Colombo in the form of a dove. Ready-made forms for colomby I have, as you might imagine, was not. I spent the whole month wondering how do I get out of this situation. And suddenly I see in the store, packing a large, deep rectangular form of a thick foil. And then it hit me: here it is! If I hadn't tripped over her and muffin would not be, I swear! The size of the form 32х26 cm, height - 6 cm

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.

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

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

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.

Fold the dough 3 times.

That's about it. If you're oven Colombo in a regular rectangular or round shape you can turn the loaf 90°and fold 3 times.

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.

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.

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.

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

Mix in remaining almond flour.

With a spoon spread the mass on the rising Colombo and very gently spread over the entire surface (I did this with a silicone brush). Top "stick" to the tonsils.

Bake 45 minutes on average. The glaze can be draining, that's why you want paper or Mat. Ready Colombo very carefully to release from the mold, it is very soft, and cool on a wire rack.

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