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Colomba Pasquale (dove-shaped sweet cake)

Category Desserts

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  • 55 minutes
  1. 300 g flour
  2. 1 pinch salt
  3. 20 g fresh yeast
  4. 80 g sugar
  5. 50 ml water, warm
  6. 2 ts lemon zest
  7. 2 eggs
  8. 50 g butter, softened
  9. flour for handling
  1. 1 egg whites
  2. 1 ts sugar
  3. 1 tbs ground almonds
  4. 1 tbs coarse sugar
  5. 50 g unpeeled almonds
  6. 1 raisin

1. Sift the flour into a bowl, mix with the salt and make a “well” in the center. Crumble the yeast into the well and mix with 1 tsp sugar and water to form a pre-ferment. Cover and let the dough rise in a warm location for approx. 30 minutes.

2. Add the lemon zest, eggs, the rest of the sugar and butter. Knead everything into a smooth dough, cover with a damp cloth and let rise in a warm location for approx. 1 hour.

3. Shape ¼ of the dough into 2 balls and shape them into 2 wings. To make the bird’s body, shape the rest of the dough into a roll that tapers off at the ends. Cover all parts with a damp cloth and let rise for another hour.

4. Meanwhile, blend the egg whites with the sugar (not stiff) to create the glaze and stir in the ground almonds.

5. Place the pot on the Navigenio and heat on level 6 up to the roasting window, place on a heat-resistant surface and place the dove-shaped dough into the pot.

6. Brush with glaze, decorate with a raisin for the eye, as well as coarse sugar and almond.

7. Place the Navigenio overhead and switch to the small level, bake for approx. 6 minutes. Switch off the Navigenio and bake until done for approx. 10 minutes using the residual heat.


  • The classic recipe requires this rich yeast dough to rise for a long time (up to 12 hours). This modified recipe has a shorter rising time and tastes just as good.

This recipe has been tested and approved by AMC.

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