With Easter Dove Cake in Italy means mostly two cakes: one is the Easter Dove invented in Lombardy in the thirties of the twentieth century by Motta and then it became the most commercially widespread throughout the country, the other more ancient tradition is the Easter Dove widespread in Sicily and also called the palummeddi or pastifuorti. Both have been officially included in the list of traditional Italian food products (PAT) of the Ministry of Agriculture, Food and Forestry (Mipaaf) and recognized as typical of their respective territories (Lombardy and Sicily).
I tried to play the most popular version, I would say with a very satisfactory result. 
EASTER DOVE CAKE
Preparation time:
3 hours
Cooking time:
50 minutes-1 hour
Servings:
30 people
difficulty:
average
– Ingredients –
- 250 g flour 00
- 350 g of flour Manitoba
- 300 g of sugar
- 2 eggs
- 45 g of candied orange
- 45 g of candied citron
- 1 vial of orange blossom
- 1 teaspoon of vanilla extract
- warm milk q.s.
- 25 g of fresh yeast
for glaze (optional):
- 100 g of almond flour
- 100 g of sugar
- 50 g of flour 00
- 2 egg whites
- granulated sugar
- almonds
In a bowl mix 250 g flour 00, 250 g of flour Manitoba, 200 g of sugar and yeast dissolved in milk properly. Knead, adding a little at a time of warm milk, without exaggeration, until the dough becomes elastic. Create a loaf, cover the bowl with plastic wrap and a blanket and let the dough rise for about two hours.
Add to the mix the candied fruit, spices, 2 eggs, 100 g of sugar and mix together with 100 g of flour Manitoba. Place the mixture in the form of paper to make the dove.
For the frosting: In a bowl lightly beat (no whip) the egg whites with almond flour, sugar and flour 00. Spread the mixture on the surface of the dove before baking, then do as you please sprinkle with almonds and grain.
Bake the dove at 200 ° C for about 50 minutes. The dove will be ready when the surface is golden brown.
