Pastry Italian Easter cake

Ingredients

Mother Dough

• 700 g lievito madre
• 1.000 g acqua
• 1.000 g zucchero
• 700 g tuorli d’uovo
• 2.700 g farina (330 W)
• 1.100 g burro

Second Dough

• 360 g farina (3660 W)
• 700 g zucchero
• 300 g miele di acacia
• 500 g tuorli d’uovo
• 1.550 g burro
• 50 g sale
• 100 g pasta aromatizzante all’arancia
• 500 ml acqua
• 3.000 g cubetti d’arancia

Mandorlato (Almond Cake)

• 250 g noccioli
• 150 g mandorle
• 100 g nocciole tostate
• 800 g zucchero
• 20 g cacao
• 50 g maizena (amido di mais)
• 50 g fecola di patate

• 300 g albumi

   

Procedure

• Prepare the dough and assemble it. Put it in the special dove-shaped moulds and put them all in the Multifresh. Program the Multifresh for proofing followed by cooling, for the required time and temperatures.