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Easter Dove Cake is a leavened cake in the shape of a dove, symbol of peace and love. This traditional Italian dessert is prepared during 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 for breakfast or as a snack, accompanied by a cup of coffee or tea.
Step 1 of 9: Recipe suitable for Easter
Step 2 of 9: Put the butter in a bowl, soften it at room temperature and cut it into pieces; add the sugar, vanilla powder and the grated orange zest; work with a wooden spoon until you obtain a frothy mixture
Step 3 of 9: Gradually incorporate the flour, cornstarch and baking powder sifted together, and the orange liqueur
Step 4 of 9: Beat the egg whites until stiff with a spoonful of sugar, add half of them to the prepared mixture, stirring it to soften it, then gently incorporate the remaining beaten egg whites
Step 5 of 9: Pour the mixture into a dove-shaped mold buttered and floured and bake in a preheated oven at 170 degrees for about one hour
Step 6 of 9: Unmold the colomba, turn it upside down on a wire rack and let it cool
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
Step 7 of 9: Heat the apricot jelly with a spoonful of water and brush it over the entire surface of the colomba
Step 8 of 9: Coarsely chop the white chocolate, place it in a pan and melt it over a double boiler at moderate temperature; pour it into the center of the colomba, spread it with a spatula also on the edge and let it set a little
Step 9 of 9: Decorate the colomba as desired with the remaining white chocolate and the dark chocolate, chopped and melted in a double boiler, 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 set in a cool place
| Average values | Per serving185 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 2,483 kJ594 kcal | 1,342 kJ321 kcal |
| Fat | 30.82 g | 16.65 g |
| of which saturated fatty acids | 18.11 g | 9.78 g |
| Carbohydrates | 73.2 g | 39.54 g |
| of which sugars | 48.02 g | 25.94 g |
| Fibre | 1.68 g | 0.91 g |
| Protein | 7.89 g | 4.26 g |
| Salt | 0.15 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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