Colomba pasquale
Instructions
Recipe suitable for Easter.
Place in a bowl, soften butter at room temperature and divided into small pieces; Add sugar, vanilla and grated orange peel; working with a wooden spoon until the mixture fluffy.
Incorporate, little by little, the all-purpose flour, potato starch and baking powder sifted together, and orange liqueur.
Snow mount the egg whites with a spoonful of sugar, add half the mixture prepared by mixing to soften, then gently incorporate the whipped egg whites.
Pour the mixture into a mold shaped like a buttered and floured Dove and cook in preheated oven at 170 degrees for about an hour.
Unmold Dove, flip it over a warming rack and let it cool.
To warm the apricot jelly with 1 tablespoon water and brush the entire surface of the Dove.
Coarsely chop the white chocolate, put it in a pan and let it melt in a Bain-Marie at moderate temperature; pour it in the middle of the dove, spread it with a spatula on the edge and let it solidify a little.
Decorate to taste the Dove with the remaining white chocolate and dark chocolate, chopped and melted in a Bain-Marie by drawing the wings, tail and the eye; the triangle of candied orange peel brush with little apricot jelly, placed on the beak and let solidify the chocolate in a cool place.
Ingredients and dosing for 8 persons
- 200 g of flour
- 200 g of sugar
- 200 g of butter
- 70 == G potato starch
- 6 egg whites
- 1 sachet of vanillin
- 2 oranges (grated)
- 2 tablespoons of orange liqueur
- 1 sachet of yeast
- For decoration:
- 200 g of white chocolate
- 40 g of chocolate
- 2 tablespoons of apricot jelly (or apricot jam)
- 1 triangle of candied orange peel