A traditional Italian Easter dessert is a light sponge cake in the shape of a dove called a Colomba. The recipe we are presenting here incorporates another classic Italian dessert: the Paradise cake
 |
|
|
|
|
INGREDIENTS |
| |
|
Butter |
120 |
|
g |
|
|
|
|
|
White sugar |
100 |
|
g |
|
|
|
|
|
Vanilla sugar |
1/2 |
|
Teaspoon |
|
|
|
|
|
Eggs |
3 |
|
|
|
|
|
|
|
Flour |
60 |
|
g |
|
|
|
|
|
Baking powder |
1 |
|
Teaspoon |
|
|
|
|
|
Powdered sugar |
1 |
|
teaspoon |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Put into a bowl the white sugar, the vanilla sugar and 100 grams of butter, stir until you have a smooth, whipped mixture. Stirring all the while, add the egg yolks one at a time. |
|
|
| 2. |
|
Separately, combine the starch, flour and baking powder and sift them, then gradually stir the mixture into the batter. Finally, beat the whites of two of the three eggs and fold them gently into the batter. With the remaining butter, grease the dove-shaped cake tin and pour in the batter evenly. |
|
|
| 3. |
|
Put into an oven that has been preheated to 170° and bake for about an hour. Remove the cake from the oven and let it cool. Put the cake on a dish and sprinkle with powdered sugar. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
Use a cake tin that is shaped like a dove |
|
|
|
|
 |
|
|
We recommend serving this cake with a Moscato d'Asti or Brachetto d'Aqui wine |
|
|
 |
|
