Enjoy the authentic gluten- and lactose-free Colomba cake: the Italian Easter dessert made with selected ingredients. Try it now for a healthy and delicious tradition!
Glaze procedure: ~Combine all the ingredients and leave covered in the fridge or in a place that is not too warm
Colomba procedure: ~Mix the soft butter with the honey, the citrus zests, the vanilla and the ampoule.
Dissolve the yeast with warm water and pour in all the flour, slowly add the eggs in a thin stream, the salt and the flavored butter (little by little)
When everything is combined, add the raisins and chocolate chips.
On an oiled work surface and with hands oiled with oil, place the dough and divide it into two.
Shape into balls and make two "sausages" that are placed on top of each other in the mold forming a cross (they must be long enough to reach the edges of the mold)
Put the mold with the dough in a cake carrier whose lid must be sprayed (put a small pot of water to heat and pass the cake carrier lid over it so that condensation forms).
Close and put in the oven (preheated to 25°) with the light on for 2 hours. Glaze and bake for 60 min at 150°.
Turn upside down by skewering it with metal skewers and let it cool. Now it just needs to be enjoyed!
Colomba mold
Covered with a cloth and a food bag so they stay soft
Italia
| Energy (kcal) | 331.36 |
| Carbohydrates (g) | 57.51 |
| of which Sugars (g) | 18.65 |
| Fat (g) | 8.94 |
| of which Saturates (g) | 4.86 |
| Protein (g) | 8.28 |
| Fiber (g) | 1.18 |
| Sale (g) | 0.45 |
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