HOME | RECIPES | SPRING | THE RECIPES | COLOMBA MANDORLATA (ALMOND EASTER CAKE) FILLED WITH RICOTTA CUSTARD...
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1) Warm the milk. Whip the egg yolks with the sugar, add in the flour and blend with the warm milk poured in a drizzle and, mixing continuously, thicken the custard over a moderate heat cooking it for 2 minutes after it comes to the boil. Transfer it to a saucepan and flavour with the lemon peel and vanilla, cover the saucepan with clingfilm and leave to cool.
2) Add the cream and the ricotta whipped with the icing sugar to the cold custard.  Mix well.
3) Slice the Colomba Mandorlata Balocco horizontally, fill with the custard, then reassemble and serve.
 
An extra tip:
Embellish the colomba by decorating the centre with the frosted fruit: choose mixed berries and strawberries, then wash and dry them carefully. Beat the egg white in a saucepan, then moisten the fruit uniformly with a brush. Coat with caster sugar and dry on a grate before decorating the colomba.