Colomba Pasquale

Colomba Pasquale

Description Colomba Pasquale

Ingredients:

Sponge
1/2 cup milk
1 envelope yeast
1 cup AP flour

Almond Icing
1/4 cup whole blanched almonds
1/4 cup sugar
1 tsp. cornstarch
1 egg white
1/4 cup blanched, sliced almonds
Confectioners’ sugar

Dough
2 large eggs
1 yolk
1/3 cup sugar
1 stick butter
2 tsp. vanilla sugar
1 tsp. salt
1 grated lemon zest
2 cups AP flour

For the sponge, bring the milk to a boil in a small saucepan over medium heat. Remove from the heat and cool to warm. Sprinkle yeast on surface. Allow to stand 5 minutes and beat yeast into milk to dissolve. Stir in flour and cover with plastic wrap. Allow to proof for 30 minutes, or until double.

For the dough, beat the eggs and yolk together and beat in the sugar. Melt and cool the butter, then beat in. Stir in the vanilla sugar and salt, then the flour. Beat in the sponge and continue beating to form a soft dough. Beat in the lemon zest. Place dough into a buttered bowl and cover with plastic wrap. Allow to rise until double, about 1 hour. Remove dough from bowl and deflate. Round dough and press into a dove shaped pan or a 10-inch springform pan, which has been buttered and lined with parchment paper on the bottom and sides. Cover loosely and allow to rise at room temperature until double, about 1 hour.

For the icing, combine the almonds, confectioners’ sugar, vanilla, cornstarch and egg white in the food processor and process to a smooth paste. Spread the icing on the risen Colomba carefully to avoid deflating it. Sprinkle with the sliced almonds and granulated sugar. Bake at 350degrees about 20 minutes. Cool briefly in the pan and unmold carefully to avoid disturbing the icing. Dust with confectioner’s sugar before serving.

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.