Colomba Cake Recipe
Category: Desserts
Servings: 8
This delicious Colomba Cake brings a unique twist to traditional Italian desserts. Featuring soft pieces of Colomba (a type of Italian dove-shaped cake), creamy ricotta filling, and crunchy hazelnut topping, it’s a perfect treat to serve for any special occasion or casual gathering. The cake bakes to a golden brown, with a delicate texture and a melt-in-your-mouth flavor that’s sure to impress your guests.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Colomba (Italian Easter cake) | 440g |
| Whole milk | 100g |
| Ricotta cheese (well drained) | 250g |
| Powdered sugar | 10g |
| Egg | 50g |
| Dark chocolate | 40g |
| Hazelnut granules | 20g |
Instructions:
Step 1: Preparing the Colomba Base
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Slice and Cube the Colomba: Begin by cutting the Colomba cake into slices. Then, cut it further into small cubes. You’ll need approximately 220g of these cubed pieces for the base of the cake. Set the rest aside for topping the cake later.
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Soak the Colomba Cubes: Place the 220g of Colomba cubes into a bowl and pour in the whole milk. Make sure to soak them well, pressing down gently to ensure that all pieces are moist. Set them aside to absorb the milk.
Step 2: Preparing the Ricotta Filling
- Make the Ricotta Cream: In a separate bowl, add the well-drained ricotta cheese and powdered sugar. Mix them together using a fork to combine them into a smooth, creamy consistency. Then, crack the egg into the bowl and mix everything until smooth and fully incorporated.
Step 3: Assembling the Cake
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Prepare the Baking Pan: Grease a 24 cm (9.5 inch) round tart pan with butter. Spread the soaked Colomba cubes evenly at the bottom of the pan, pressing them down lightly with the back of a spoon.
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Spread the Ricotta Cream: Using a spatula, spread the ricotta mixture over the soaked Colomba cubes in the pan. Ensure the cream layer is even and smooth.
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Top with Remaining Colomba: Take the remaining 220g of Colomba cubes (the ones you set aside earlier) and scatter them on top of the ricotta cream layer, covering the surface of the cake.
Step 4: Adding the Finishing Touches
- Prepare the Toppings: Finely chop the dark chocolate into small pieces and sprinkle it evenly over the cake’s surface. Finally, top the cake with the hazelnut granules for added texture and crunch.
Step 5: Baking the Cake
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Bake: Preheat your oven to 180°C (350°F) on static mode. Place the prepared Colomba cake in the oven and bake for approximately 25 minutes, or until the top is lightly golden and the cake is set.
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Cool and Serve: Once baked, remove the cake from the oven and allow it to cool slightly. After it’s cooled, carefully remove the cake from the tart pan and transfer it to a serving plate.
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Enjoy: Serve the Colomba Cake at room temperature, allowing everyone to enjoy its rich, delicate flavors.
Nutritional Information (per serving):
- Calories: 320 kcal
- Protein: 7g
- Fat: 16g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 24g
This Colomba Cake is a delightful, indulgent dessert that’s perfect for celebrations. The combination of the soft Colomba, creamy ricotta, and the crunchy hazelnuts gives it a beautiful balance of textures and flavors that are sure to leave everyone satisfied!
