Colomba Cake With White Chocolate And Berries
Our Colomba is made only with mother yeast and the dough passes through a 48-hour double fermentation. We fill it with Ivoire chocolate and handly half-candied soft fruit.
It’s covered with a sugar glaze, which is enriched with almonds, hazelnuts and pine nuts. The dough texture is fluffy and the flavour meets our most sweet-toothed costumers’ needs. It’s a rich but highly digestible Colomba cake, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats.
100% prepared by hand with passion since 1882, in keeping with tradition.
Soft wheat flour *
White chocolate (sugar, cocoa butter, whole-milk powder*, soy lecithin*, natural vanilla extract)
Tahiti Bourbon vanilla
Energy 1491.60 kJ 363.64 kcal
Fats 18.99 g
of which saturated: 8.67 g
Carbohydrates 44.92 g
of which sugars: 24.21 g
Fibers 1.34 g
Proteins 6.84 g
Sodium 0.04 g
Put it in the woven at 150 degrees, in order to bring out its soft consistency and to enhance its aromatic balance.