Nadalin: an ancient Veronese Christmas cake

Nadalin is a typical dessert from Verona. It was invented in the thirteenth century to celebrate the first Christmas in Verona under the Scala family. What sets Nadalin apart is its crunchy upper crust made of granulated sugar, marsala wine, almonds and pine nuts.

In 2012, Nadalin obtained the De.C.O.


First refresher h 7 a.m.
  • 31.25 gr mother yeast
  • 37.5 gr flour
  • 18.75 gr carbonated water
Second refresher h. 10:30 p.m.
  • 62.5 gr yeast after the first refresher
  • 75 gr flour
  • 37.5 gr carbonated water
Third refresher h 2 p.m.
  • 62.5 gr yeast after the second refresher
  • 75 gr flour
  • 37.5 gr carbonated water 
Pre-kneading h 6 p.m.
  • 500 gr flour
  • 250 ltr milk
  • 125 gr sugar
  • 175 gr yeast
  • 62.5 gr egg yolks
  • 125 gr butter
Kneading h 6 a.m.
  • 125 gr flour
  • 112.5 gr sugar
  • 31.25 gr honey
  • 11.25 gr salt
  • 62.5 gr egg yolks
  • 62.5 gr cream 
Emulsion
  • 373 gr butter
  • 62.5 gr vanilla sugar
  • 62.5 gr egg yolks
  • 25 gr cocoa butter

Icing

  • 100 gr raw almonds
  • 25 gr roasted pine nuts
  • 250 gr sugar
  • 25 gr cornmeal
  • 12.5 gr corn starch
  • 200 gr egg whites

  1. Slice up the mother yeast and soak in lukewarm water added to 2% sugar for 15 minutes.
  2. Squeeze well and knead with the flour and carbonated water, then knead until you get smooth, springy dough.
  3. Roll it into a ball and score a cross on it.
  4. Soak in 2% lukewarm water.
  5. Repeat the operation three times using the quantity and at the times described under “ingredients.”
  6. Then proceed with the pre-kneading starting with the milk, sugar, egg yolk, flour, baking powder and finally the butter.
  7. When the dough is dry and springy, let it rise for 12 hours at 28°C (it should grow three times in volume).
  8. Then make the dough starting from the pre-kneading and flour. Once it is dry and waxy add the sugar in two or three doses, each time waiting for the dough to dry, then roll in the egg yolks and the cream.
  9. Meanwhile emulsify the butter, vanilla sugar, the remaining egg yolk and the cocoa butter, and add it to the dough.
  10. Once you have finished the dough, divide it into the pieces of the size you wish, and keep it at a temperature of 30°C for 1½ hours.
  11. Place it in molds and let it rise for 5 hours.
  12. Add the icing and sprinkle with pine nuts, almonds and sugar.
  13. Bake at 160°C for 50 minutes (for 1 kg pieces).
  14. Turn out the cakes upside down as for panettone.

(Recipe from  Polenta & Amarone

 

Nadalin, © Sandra Raccanello/SIME

 

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