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Easter cake according to the recipe for Italian Easter colomba (page 3)

Gala
Hope, I'm glad that happened!




Yes, Kate, apply also to the oven.
meatball
Gala, good evening! I am exhibiting the cut of the cake that I promised. The cake is delicious, the crust is so amazing. Next year I will try to keep the dome from falling
Easter cake according to the recipe for Italian Easter colomba

Gala
meatball, thanks for the photo It's good that I liked the cake. And the dome will definitely work next time!
izumka
Galina, thanks for the recipe! And I almost baked a colomba. Almost - because I didn't make almond icing, and after baking I applied sugar with gelatin. The cake is very tasty, almost immediately and everyone ate it.
Easter cake according to the recipe for Italian Easter colomba Easter cake according to the recipe for Italian Easter colomba
Gala
izumka, thanks for the report and photos! Very pretty Easter cakes!
Kokoschka
What a beautiful Easter cake !!!!!
Cvetaal
Checkmark, I'm in a hurry with the report! I baked a colomba. It took me a long time to prepare, but the recipe turned out to be very simple to execute. I haven't tasted it yet, but I really like the look. It turned out 2 pieces, the size of the molds is 12 x10 cm. Thank you very much for the wonderful recipe!

Easter cake according to the recipe for Italian Easter colomba
Gala
Svetlana, great colomba!
Yes, the recipe is not complicated at all, and the result is excellent.
Wiki
I will probably decide this year to try this recipe
Cvetaal
Gala, Galina, Thank you! I will report on the taste later, outwardly I really like it!
Gala
Quote: Wiki

I will probably decide this year to try this recipe
make up your mind, Wiki
Quote: Cvetaal

I will report on the taste later
then I'm waiting
Wiki
Made the first batch




Baked about taste on Sunday. I didn't have such tall hats, but not quite even. I was afraid to put the nuts on top, the dough is very tender. The recipe is not complicated. It was necessary to knead 2 norms. I'll make a note to myself so that I don't forget in the future.
GalaThank you very much for the recipe!
InnaVega
Good morning. Girls, after the second kneading, what is your dough? Doesn't it make me feel like a bun and sticks to my hands?
Cvetaal
InnaVega, already, of course, I answer late), but the dough is not going into a bun, but at the same time it is very elastic, I did it with a "mica window", it didn't stick to my hands, I easily rounded the blanks and put them in molds.
Gala
Quote: Wiki

Baked about taste on Sunday.
Wiki , look forward to

Quote: Cvetaal

the dough is not going into a kolobok, but at the same time it is very elastic, I did it with a "mica window", it did not stick to my hands, I easily rounded the blanks and put them into molds.
Sveta, Yes exactly. Thanks for the help in the topic!
Wiki
Why wait for something? Have already eaten one
The most delicious and tender, just not add, not take away. I liked it very, very much. You need to make TWO, or even THREE portions.
Thanks again!
I leave in the bookmark this Colomba and the custard from Svetta. Both are delicious but completely different.
Custard - so Slavic, fragrant, thick, rich. And Colomba is a foreigner, graceful, thin, tender, airy.
These are my impressions
Gala
Wiki, that's lovely! How nice to read such a report!
Quote: Wiki

... a foreigner, graceful, thin, tender, airy.
These are my impressions
for a delicious experience!
Wiki
Photo from the phone (camera "on the road"), but still you can see the delicate structure

Easter cake according to the recipe for Italian Easter colomba
Gala
Quote: Wiki

.... the delicate structure is visible


Wiki, thanks for the photo! XB!
Wiki
Gala, HAPPY HOLIDAY!
Cvetaal
Gala, Galinaand I'm with a cut
Easter cake according to the recipe for Italian Easter colombaEaster cake according to the recipe for Italian Easter colomba

For me, in addition to the taste, which is incomparable, the ability to cut a thin slice is very important, which I demonstrated in the photo. Slice thickness 5-6 mm, perfect cut and absolutely no crumbs!

I put this cake in second place after the Easter dove

Checkmark, happy holidays !!!
Basja
I baked such a cake today, but I used Levita Madre's leaven, Monitoba flour.
Two cakes, 400 grams each. This is my test. I can't insert pictures. It used to be easier, now I have failed. But it doesn't matter. I want to thank the author for such a wonderful recipe. All in moderation and sugar, and butter and eggs, etc.

Easter cake according to the recipe for Italian Easter colomba
py. sy. inserted through the Radical
Gala
Nina, an excellent cake turned out, from the photo you can see how delicious it is
Basja
I tried a lot of different recipes for cakes, but everything seemed to me to be either lacking, or too much muffin, and this one hit, as they say, "to the very spot." In total, in moderation, both sugar and oil, and the fact that almond flour, it gives just oiliness, not fatness. So thanks again. I bought flour, so for Easter I will bake according to this recipe.
Gala
I think it tastes even better with sourdough.
I also plan to bake this one and Colomba for Easter.
Basja
And this is what other colomba, where to see the recipe?
Pavlena
Quote: Basja
I baked such a cake today, but used Levita Madre's leaven
Nina, how much did you add to Levita Madre? I also want to try. I used to bake with yeast, I really like Easter cake!
ang-kay
Quote: Gala
that sourdough makes it even tastier.
Galina, I baked it with sourdough and exhibited the recipe) Very tasty!
Basja
Quote: Pavlena

Nina, how much did you add to Levita Madre? I also want to try. I used to bake with yeast, I really like Easter cake!
I put 60 grams, as the author wrote. But next time I want to increase the amount of sourdough, and leave all the other ingredients unchanged.
py. sy. I forgot to write, when I began to cook the cake, I brought the milk to a boil and kept it at T 90 ° for 30 minutes. This makes it possible to get such soft bread / cake and other pastries that it could be eaten with lips alone. The crust is thinnest and delicately fragile, delicious. (I took this method from Mariana Aga (Lyudmila).
venera19
I'm opening my Easter cake season this year. Gala, Galina, thank you, incredibly tasty Easter cake!
I ordered almond flour in Ozone, but didn’t wait until the weekend, I ground my almonds. Not flour, but close to that. The rest was done according to the recipe. Proofing in molds was done for about 4 hours. I show the photo before landing. My forms are 15 cm in diameter and 7 in height. The dough was 376 grams per mold. The shapes themselves are not bad, but godlessly everything sticks in them. Therefore, I am always wise with paper. And in my opinion, the most difficult thing was to beat 15 grams of protein. Kenwood 6.7 liters spoiled me so much that I didn't know how to whip it up. A conventional gas oven does not provide an accurate temperature control. Therefore, I warmed up the oven with a stone for 40 minutes, then turned on the minimum (I have it about 180 degrees) and baked for exactly 40 minutes. The height is impressive. The crumb is lovely, soft. One Easter cake was swept away at once, barely pulled out a piece for a photo. Thank you!

Easter cake according to the recipe for Italian Easter colomba

Easter cake according to the recipe for Italian Easter colomba

Easter cake according to the recipe for Italian Easter colomba

Easter cake according to the recipe for Italian Easter colomba

Easter cake according to the recipe for Italian Easter colomba

Gala
Anna, what beautiful Easter cakes!
Thank you for the detailed report with photos.
venera19
Galina, Easter cakes disappeared with such instantaneous speed that it is not even clear whether they really were.
Thanks again. A very convenient recipe for me and awesomely delicious. I will definitely bake for the holiday. Almond flour has arrived already. So I'm ready.
Cvetaal
Galina, here are my cakes! Some of the favorites!
Easter cake according to the recipe for Italian Easter colomba
Thank you very much for the recipe and happy holiday!
Gala
Svetlana, and thanks again for the photo! And what did you like more - this cake or the dove?

Cvetaal
Checkmark, dove in my first place! But this one is also very tasty. They are now permanently registered)))

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