Annette
Gala, thank you so much for the recipe! I baked a delicious colomba, airy and, at the same time, moist, as we like. I soaked the raisins in the Italian liqueur Villa Massa Limoncello and my colomba is so drunk. The incision is so disheveled, because this is how we like to take a sample from Easter baking, any neat cuts with a knife are not acceptable))) It turned out not very high, because my husband found only such large forms, and I need several Easter cakes. Easter cake according to the recipe for Italian Easter colombaEaster cake according to the recipe for Italian Easter colomba
Fragolina
Galina, really liked the recipe! Thank you very much! I have a question - is there so little flour 260 g + 25 almond flour for two Easter cakes?
Gala
Quote: Annette

Baked a delicious colomba ... and my colomba is so drunk.
Annette, I'm glad that I liked the colomba. Thanks for the photo Drunk is good I like alcohol in the test
Quote: Fragolina

so little flour for two cakes 260 g + 25 almond flour?
Tatyana, yes They are very airy and light.
moleka
How firmly should you beat the icing protein?
Annette
Quote: Gala
Drunk is good I like alcohol in dough
So I love the dough with alcohol, delicious and smelling good. But I just don't like alcohol, except occasionally champagne or a glass of good red wine. But this is only at a significant celebration.
moleka, I think that you need to beat like a meringue. I beat a little (I missed this moment or was in a hurry) it turned out to be a liquid icing, I couldn't pour a lot, which is a pity, it is so tasty. I put the rest in the freezer, I will add a colomba when I bake on Trinity.
moleka
I just beat it tightly, and in your photo the icing is airy on the spoon, but mine is denser. Next time I'll try to beat the whites with sugar, and then add the almond flour.
Gala
Girls, I looked at several recipes for colomba and with the same ingredients (with a slight difference) the glaze is made in different ways.
According to some recipes, you need to grind the almonds with sugar, and then just stir with the protein (you do not need to beat the protein), in others, beat the protein slightly (you do not need to beat until strong peaks!), And then stir in the almond flour and sugar. I liked the slightly whipped protein option. It can be spread in a thick layer, it does not run off, it turns out a delicious crispy crust.
Aprelevna
Galina, I also baked Colomba with icing
Made 520 g flour.
The whole process took me 8 hours, that is, I, like a hurry, decided to shorten the time
Tomorrow I will report on the cut and taste.

Easter cake according to the recipe for Italian Easter colomba


Posted Saturday 30 Apr 2016 10:56 AM

moleka, my frosting also turned out to be dense, and I took and beat 2 more proteins and mixed, it turned out airy.
Militsa
And today I bake kulich-colombs. True, I was afraid to immediately cover it with almond glaze.
And in general, colombs are completely arbitrary, since I added walnuts (ground into flour), and from dried fruits only dried cranberries.
I also made Panettone, so I put candied fruits only in them.
I made the first batch in the evening, in the morning I kneaded the 2nd batch and immediately according to the forms for 4 hours.
Now they are sitting in the oven - baking!
She
Galina, I am very grateful to you for this recipe. Very successful, baking on it is easy and joyful.
A very decent result is obtained. Yours faithfully
Gala
Aprelevnavery cute. And the glaze turned out good.
Quote: Aprelevna

Tomorrow I will report on the cut and taste.
I will wait ... interesting

Quote: Militsa

And today I bake cakes-colombs. Now they are sitting in the oven - baking!
Militsa , impressions are also very interesting.

And today I bake colombs, but according to a different recipe.The first batch is ready, the second is on its way


Added Saturday 30 Apr 2016 5:56 PM

She, thanks for such a review! I am very pleased.
Annette
Quote: Gala
And today I bake colombs, but according to a different recipe. The first batch is ready, the second is on its way
I'm looking forward to the report and recipe. On Trinity, you can bake something new. I have been a fan of panettone and colombes for several years now.
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
ang-kay
Annette
Urrah! Gala, congratulations on a well-deserved victory !!!!! Today I only had time to throw a link to your topic.
ang-kay, on your holiday with Braid too.
Nagira
Galaurrah !!! Let's celebrate with you !!
🔗 🔗

🔗 🔗

Lanochka007
Gala, Galina, Congratulations! Deserved victory
ninza
Galina, with a victory! URAAAAAA!
Svetlenki
Gala, congratulations from the bottom of my heart on the medal !!!

Please continue to delight and spoil us with your recipes.

notglass
Gala, Checkmark, with the victory of you! Wholeheartedly! 🌺🌷🌹💐🌸🎈🎈🎈
eye
Galinka! CONGRATULATIONS!!!
Gala
Thank you, Chef! Very pleasant and unexpected.
Girls, wonderful and dear, Angela, Annette, Irisha, Sveta Lanochka007, Nina, Sveta Svetlenki, Anya, TatianaThank you so much for your congratulations.
Trishka
Gala, Galinochka, with Victory and Myadalka !!!!
Rogneda
Baked cakes according to your recipe. Words cannot convey how delicious they turned out!
Aprelevna
Gala, the Italian colomba turned out to be the best this time! I treated my friends, so they unsubscribed that oooo. delicious!
I liked it myself too !! Thank you!!
xoxotyshka
Gala, Galina, Happy Easter! What a delicious colomba! Thanks for sharing the recipe. The whole family loved it! I will definitely bake! Sweet, moist and airy crumb, and the aroma ..... no words !!! Thank you )))
Shyrshunchik
Gala, Checkmark, with a medal to you, keep it up !!!!
gala10
Check mark, expensive! I'm very happy for you! With a medal! And happy holidays!
Anatolyevna
Gala, Checkmark with a well-deserved victory! With a medal!
Pavlena
Gala, thanks for the wonderful recipe! The cake turned out to be very tasty! I used ground hazelnuts instead of almond flour. The dough has grown fantastically in size. The dough forms were less than a quarter filled.
Easter cake according to the recipe for Italian Easter colomba
It turned out 2 Easter cakes - 433g and 312g. Only I dried them a lot, I was afraid that they would not bake and baked them longer.
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
taba
Gala, thanks for the recipe. This year he is our favorite: rose: With a well-deserved award
Albina
Galina, congratulations on a well-deserved victory 🔗
ang-kay
Checkmark, here's my kulich-colomba

Easter cake according to the recipe for Italian Easter colomba

Easter cake according to the recipe for Italian Easter colomba

And this is leavened


Easter cake according to the recipe of Italian Easter colomba from Gala with sourdough (ang-kay)

Easter cake according to the recipe for Italian Easter colomba

Annette
ang-kaywhat beauty, what a cut! Galina, everyone liked the Colomba so much that they are looking forward to the Trinity and are waiting for your Colomba. I have grown wheat and rye leaven, and I will also bake with leaven. Thanks again for the recipe!
ang-kay
Anna, Thank you)
Zhannptica
Check mark
Thank you for this weightless bliss
Everyone at home is delighted!
Absolutely not troublesome and such a magical result
Easter cake according to the recipe for Italian Easter colomba
Helen
Quote: Zhannptica

Check mark
Thank you for this weightless bliss
Everyone at home is delighted!
Absolutely not troublesome and such a magical result
Easter cake according to the recipe for Italian Easter colomba
cool cupcakes ... will definitely do ...
Kara
Zhannochka, did you do it in a cupcake uniform? I also want to rehearse before Easter.

Girls, I am very confused by the cooling process. I will not bake in paper, but in metal forms. What to do then? Remove hot from the mold immediately? Cool on the side? Or upside down? And if I pierce the cake without a paper form with a stick, it won't tear the bottom of it?

And I still can't figure it out, in the first batch of eggs - one or two, or half?
Gala
Jeanne, thanks for the report!
Cupcakes ... interesting. I do not bake small cakes, because they turn out to be drier and get stale quickly, you need to eat them right away. Zhanna, how does this dough behave in such a small volume?

Quote: Kara

Remove hot from the mold immediately? Cool on the side? Or upside down? And if I pierce the cake without a paper form with a stick, it won't tear the bottom of it?

And I still can't figure it out, in the first batch of eggs - one or two, or half?
Irina, it turns out a very tender Easter cake, I can't even imagine how to take it out of the mold and cool it without a paper form. And I would be afraid to pierce it without a form, you can lose the bottom. Maybe if it's small Easter cakes, it's easier, but I'm not sure for the taste why I wrote above.

Irochka, I hoped that everything was clear, what is added in the first batch - 1 yolk + 0.5 eggs, in the second - 1 yolk.
Kara
Checkmark, thank you, my dear. Today I'm dulling something ...
ang-kay
Quote: Kara
I will not bake in paper, but in metal molds. TO
Alternatively, insert a paper ring inside. Take out and pierce from the bottom through a centimeter
Zhannptica
Good day!!!
With the egg, I was also in confusion and put a small one from the pullets plus the yolk.
About the forms. They're big. 400 grams. These are the largest of the series for RumBab
I made a French shirt with butter and sprinkled a little flour on top. I cut a circle out of paper at the bottom. Everything flew out with a whistle. Since the Roof is straight from the weight of the glaze, it cooled down a little on it, on the roof, then turned it over.
These are 150 grams of blanks and they have grown 4 times at least.
My hands itched to bathe them in syrup with amaretto, but they were devoured soooo fast that I only had time to dream about it.
I ground the zest for the second test with butter and brown sugar. So orange essential oils play better. (I remembered this reception from last year's Easter cakes)
Oooooo orange aromatic. And candied fruits Admin / Orange tanya from zucchini


Added Friday, 31 Mar 2017 9:25 PM

Here is the standard "Soviet" RomBab, my "muffins" are twice as big !!!)))
meatball
Good day! I also baked my cake. Song recipe! The dough is fabulous! I did everything according to the recipe. The rise in forms took 6 hours. I put it in the oven when my Easter cakes did not reach the edge of 1 cm. I carefully applied the glaze, but the almonds in a pile, in the center! Well, it didn't work out a beautiful dome, eh .. Under the weight of almonds (I got it so big), the dome sagged. I was very upset. : girl_cray: We will try for Easter. Then there will be a sectional photo report. Galina, thank you very much for your recipe!
Gala
Quote: meatball

Well, it didn't work out a beautiful dome, eh .. Under the weight of almonds (I got it so big), the dome sagged. I was very upset. We will try it for Easter. Then there will be a sectional photo report.
meatball, I'm sorry ... domes I, too, was very afraid when I put the almonds, the dough is so tender, but it cost
I'm waiting for a photo
NM
Checkmark, I decided on your Easter cakes. The dough increased more than 4 times overnight, it got up well earlier, otherwise the dough would run away. I made a batch, laid it out in forms, now I'm very worried and I'm waiting for the dough to behave further. Suddenly my hand hooks did something wrong. I will report on the result later. Now I will wait
Gala
Quote: NM

I will report on the result later. Now I will wait
Hopeand I will wait for the report

NM
What they turned out to be weightless, I was afraid to breathe on them. I cooled it down with my head over a large saucepan, for reliability on two knitting needles., I will decorate later.
kava
Girls SOS! I had an awesome airy dough after 1 kneading after 8 hours. Increased from the original kolobok by 5 times. And after the second batch it seems to be watery. I was afraid to add flour. I did everything according to the recipe. Barely put in the forms. Now I have been waiting for 2 hours to get up just barely. I don't even know what to do. Wait 4 hours and try to bake? Or even longer ....
Gala
kava, Kate, two hours is very short. You probably need to wait and watch, another 4 hours. Look at the shapes, when about 1 cm remains to the edge, it's time. In the oven, they will grow more.
This year I haven’t baked yet, I don’t really remember the process, maybe the girls will respond. For the first time, my dough increased by about 6 times. The proofer was still 6 hours. The main thing is that it does not rise above the edge of the form.
kava
OK. Thank you. I will wait. I hope that it will grow even more. The apartment is cool. Maybe it still affects. Is the glaze applied just before baking? Am I getting it right?

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