Prepare the sponge: mix 1 tablespoon of dry yeast, 3 tablespoons of warm milk and 1/3 cup sifted flour and leave in a warm place for 40 minutes. Add two cups of flour and two tablespoons of milk. As Stir, cover with a towel and leave to rest for a couple of hours.
Melt in the microwave 2/3 pack butter. In a deep bowl, mix it with 2.5 cups of flour, a glass of sugar syrup (to dissolve half a cup of sugar in a cup of boiling water) 1 tablespoon vanilla sugar, a pinch of salt and three egg yolks and one whole egg. Connect to brew and stir. A glass of any fruit candied taste pour boiling water for five minutes, then roll in flour and stir into the batter. Put the dough in a baking dish, cover with a towel and leave in a warm place for the night. When you select a form, keep in mind that the dough will rise at least twice.
Bake Colombo to the bottom of the oven at 180 degrees for 20 minutes. Then carefully remove the hot cake from the oven and quickly cover it with frosting, beat the two egg whites, 1/2 cup almond flour, 1/2 cup powdered sugar and a teaspoon of starch. Sprinkle petals almonds and pearl sugar and return to oven for another 20 minutes. Check readiness using a thin wooden skewers.