1To prepare the starter, knead the flour, the water, and the brewer’s yeast together and allow the starter to rest at a temperature of 18C.
2To prepare the pre-ferment, knead the water, the flour, the brewer’s yeast, and the tangerine zest together and allow it to rest in the refrigerator at 5C.
3To prepare the first kneading at 8 A.M., take the pre-ferment out of the refrigerator.
4Dissolve 8 grams of yeast in 30 milliliters of warm water and 30 grams of flour in the mixer bowl.
5Allow the mixture to rest for 30 minutes.
6Add 200 milliliters of water, 150 grams of sugar, and 200 grams of flour, knead on low speed.
7Add the pre-ferment, 100 grams of flour and the starter, and knead well.
8Add the 4 egg yolks, 1 egg, 150 grams of sugar and 320 grams of flour with this sequence: 1 egg yolk and 50 grams of sugar at a time, and knead to incorporate; add some flour and knead well, continuing to add the remaining egg yolks, egg, sugar, and flour. Knead at low speed.
9Add 300 grams of softened butter gradually allowing it to be incorporated slowly.
10Place the dough on a work surface and knead by hand.
11Allow the dough to rise until it triples in size at 30 to 35C.
12To prepare the second kneading at 1 P.M., melt the white chocolate, the milk, and the salt in a small saucepan over a double boiler.
13Place the zest of 2 tangerines and 1 orange in a food processor with some sugar to grind.
14Turn the mixer on to low speed and begin kneading.
15Begin adding the egg yolks, the remaining sugar, honey, chocolate in two additions with the salt, the vanilla extract and the flour as before with the first kneading.
16Knead well, then add the remaining butter.
17Last, add the lightly floured candied orange.
18Let the dough rest for 1 hour.
19Place the dough into three 1 kilogram colomba pans, cover with plastic wrap and let the dough rise at 35C until it reaches the edge of the pan.
20Prepare the icing with egg white and sugar and coat the top of the cakes, sprinkle with almonds and sugar grains.
21Bake at 180C for approximately 40 minutes.
22Remove the cakes from the oven and let cool on a wire rack.