Pandoro and Nutella® Cake

Name: Pandoro and Nutella® Cake
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: Pandoro pastry (2 slices about 2 cm thick each) 13.4 oz; Mascarpone cheese 1.9 cups; Powdered sugar 1 ½ cup; Fresh liquid cream 1 cup; Gelatin in sheets 0.4 oz; Lemon peel ½; Orange peel ½; Acacia honey ¾ tbsp; Nutella® 4.2 oz; Fresh liquid cream (to be whipped) to taste; Berries (raspberries, blackberries, currants) to taste; Food decorations (golden sugar sprinkles) to taste; Edible gold (in powder form) to taste

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Difficulty: Average
Prep time: 30 min
Serving: 8
Note + 2 hours of setting

PRESENTATION

Nice golden layers and a star shape make the Pandoro and Nutella Cake stand out on any holiday table—especially for those planning a Christmas tree cake with plenty of style and DELICIOUS chocolate flavor. Families looking for something special at Christmas love how the soft, fluffy pieces pair so well with that creamy Nutella spread—in every bite, there’s a good balance of rich, sweet taste and light texture. Set this Pandoro recipe out at festive gatherings and it usually draws everyone in for seconds (or thirds), since the bright, classic Italian look fits right into any seasonal party or family dinner. With all the cheerful color and simple star design, it just screams holiday fun...great for a pretty dessert centerpiece when folks want a little Christmas magic that tastes just as nice as it looks.

Busy parents like how Pandoro and Nutella Cake solves a lot of dessert dilemmas—works as a no-bake dessert (so you’re not fighting for oven space) and offers an easy, make-ahead option for big family groups. Excellent for those "Pandoro vs Panettone" talks—this Italian Christmas dessert puts tradition and modern simplicity together, keeping kids and adults happy during any get-together. Plenty of freedom for serving, too: some slice it thick and add a little whipped cream on top, others stack the pieces for that classic tree look. Sometimes pistachio cream or orange zest gets mixed in, especially if you want your own favorite spin. Great with coffee, hot chocolate, or just some milk—pretty much whatever the family wants. With that cozy seasonal taste, nice rich texture, and crowd-friendly appeal as a Nutella dessert, it’s a cake that pretty much ensures your big holiday or family dinner has its SWEETEST happy ending.

INGREDIENTS

Ingredients for the Cake (for a 7-inch ring): Pandoro pastry 13.4 oz (380 g) - (2 slices about 2 cm thick each); Mascarpone cheese 1.9 cups (450 g); Powdered sugar 1 ½ cup (200 g); Fresh liquid cream 1 cup (220 g); Gelatin in sheets 0.4 oz (10 g); Lemon peel ½; Orange peel ½; Acacia honey ¾ tbsp (15 g)

for filling and garnishing: Nutella® 4.2 oz (120 g); Fresh liquid cream to taste - (to be whipped); Berries to taste - (raspberries, blackberries, currants); Food decorations to taste - (golden sugar sprinkles); Edible gold to taste - (in powder form)

Preparation

How to prepare Pandoro and Nutella® Cake

To prepare the Pandoro and Nutella® cake, roll out the pandoro slices with a rolling pin to about 1/5 inch 1. Cut one of them with a 7-inch ring, place the same ring on a tray lined with parchment paper. Place the cut slice inside to serve as the base. Cut the other rolled-out pandoro slice into strips about 2 inches wide, trim the uneven ends to even them out and line the edge of the ring with them 2. To fill: soak the gelatin in cold water for at least 10 minutes. In a bowl, pour the mascarpone and powdered sugar 3.

add the honey, grated zest of half a lemon and half an orange 5, and also add 200 ml (about 3/4 cup) of fresh liquid cream. Mix the ingredients with an electric mixer 6 until you obtain a smooth cream. Heat the remaining 20 ml (about 1 tbsp) of fresh liquid cream and the drained and gently wrung gelatin in a saucepan 7: dissolve the gelatin very well.

Pour everything onto the mascarpone cream 8 and mix for a few seconds with the electric mixer. Once ready 9, pour the mascarpone and cream mixture into the mold 10

and level the surface with a spatula 10. Transfer the cake to the refrigerator for at least 2 hours. Once set 11, start decorating with Nutella® placed in a pastry bag with a ribbed nozzle: create a spiral to cover the entire surface, starting from the center and making concentric circles 12.

Once completely covered 13, decorate with dollops of whipped cream, placed in a pastry bag with a smooth nozzle 14. Alternate with raspberries 15,

blackberries and red currants, finish with myrtle leaves 16. You can enrich it with pistachio crumbs, some golden sprinkles, and a magical touch: gold powder 17. Your Pandoro and Nutella® cake is ready to be enjoyed!

Storage

Store your Pandoro and Nutella® cake in the refrigerator for 2-3 days.

You can also freeze it without decoration.

Advice

You can decorate as you prefer: with hazelnut crumbs or halved toasted hazelnuts, you can crumble homemade plain or shortbread cookies instead of gold: less precious but fabulous nonetheless!

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