I thought it was impossible to find another way to recycle the colomba, but … after much thought, I managed, squeezing my poor brain, to create a delicious cake. A light bulb went off in my head around noon when my stomach started connecting insistently with the remaining available neurons in my little head and began to receive the best stimuli. Since the few still active are continuously engaged in the “Kitchen Planet,” fortunately, it takes only a few minutes for them to tune in and immediately start working to create new recipes. They order my arms to gather the necessary ingredients and tools, and off we go. Shortly after, my head is steaming, but for the preparation of the cake with colomba, strawberries, and cocoa, we worked very well, and this time we made it. A great team effort, well done, guys!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: Serves 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients
- 7 oz colomba
- 3/4 cup cornstarch
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup yogurt
- 3 eggs
- 1 packet baking powder
- 1 pinch salt
- 1 package strawberries ((Large ripe strawberries))
Tools
- 1 Mixer
- 1 Baking Pan
- 1 Kitchen Scale
- 1 Spoon
Preparation
Preparation of the cake with colomba, strawberries, and chocolate:
clean and wash the strawberries, cut them in half lengthwise, and set them aside.
Finely grind the colomba with a food processor to create a sort of flour. Mix it with the cornstarch and cocoa.
With a mixer, beat the whole eggs with the sugar and a pinch of salt until you get a fluffy and frothy mixture. Add the flour, starch, and cocoa mixture. Mix well, then add the yogurt. Finally, add the packet of vanilla baking powder. Line a 22 cm (8.5 inch) diameter cake pan with parchment paper, or if you prefer, butter and flour it. Pour the cocoa batter into the pan and distribute the strawberries on the surface, without pressing them down.
For preparation with the Thermomix, do as follows:
grind the colomba – about 1′ at speed 8,
add the cornstarch, sugar, and cocoa – 1′ at speed 5
add the eggs, a pinch of salt, and eggs – 1′ at speed 6
add the baking powder – 20″ at speed 4
Bake in a static oven, preheated, at 350°F for about 50 minutes.
Cocoa Cake with Strawberries Made with Leftover Easter Colomba
You can also prepare this cake with leftover panettone or pandoro, and the result will be the same.
