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Italian Colombo Cake
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.
How to cook Italian Colombo Cake
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.
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