pandoro cake

Pandoro Cake, a layer of leftover Italian Christmas Pandoro, filled with a creamy Italian Pastry Cream, and a little Hazelnut Cream Spread.&nbsp;

Leftover Pandoro Cake With Crumb Topping

Pandoro

coffee

Nutella ((spreadable)**)

milk

cream

sugar

vanilla

all-purpose flour

Leftover Pandoro Cake with Crumb Topping

Make the cream first,&nbsp;in a medium pot, over medium / low, heat the milk and cream, do not boil. Remove from heat and let cool to warm.

In a another medium pot add the yolks and sugar, whisk together until combined, then add the flour and vanilla, whisk until smooth.

Place the pot over low / medium heat, add the warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate 30 minutes. Give the cream a good stirring before spreading on the cake slices.

Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20 cm) cake pan.

Line the cake pan with about 3-4 of the Pandoro slices (make a small border of approximately 1/2 - 1 inch (2cm) ), do not overlap the slices cut them to fit if needed. The remaining slices cut into small cubes (crumbs) and set aside.

Spoon the coffee over the slices of Pandoro. Spread the Italian Cream evenly over the sliced Pandoro.&nbsp; Spoon the spreadable Nutella over the cream filling** and top with the crumbs, press down gently and bake for approximately 15 minutes.&nbsp; Remove and let cool then refrigerate for 2-3 hours or even overnight. Dust with powdered sugar and serve.&nbsp; Enjoy!

ITALIAN PASTRY CREAM

Pandoro, is a classic Italian Christmas Recipe, a simple and soft sweet bread that is almost cake like. It makes the perfect breakfast or dessert.

Pandoro Italian Christmas Cake

lukewarm water ((2½ tablespoons))

active dry yeast ((1⅓ teaspoons))

all purpose flour ((6 tablespoons))

Biga (from above)

all purpose flour ((½ cup + 3 tablespoons))

granulated sugar ((1¾ tablespoons))

egg (room temperature/beaten)

First Dough

all purpose flour ((1¼ cup + 1 tablespoon))

granulated sugar ((⅓ cup + 2 tablespoons))

honey ((½ tablespoon))

butter (softened) ((½ cup + 2 tablespoons))

eggs (room temperature)

egg yolk (room temperature)

salt

orange

In a small bowl sprinkle the yeast on top of the water, let it sit for about 5 minutes, stir it together, then add the flour and form a smooth dough. Place the dough back in the bowl and let it rise in a not too warm draft free area for about 1-2 hours or doubled in bulk.

BIGGA

In the stand up mixer add the biga, flour, sugar and half the beaten egg. Knead with the dough hook on medium speed until almost combined  about 1 minute, then add the remaining beaten egg, knead on medium low speed (#2) for 30 minutes. Move the dough to a lightly floured flat surface and knead and fold about 4 times.Form the dough into a ball, place in a clean bowl, cover the bowl, place it in a not too warm draft free area and let it rise 2 1/2 - 3 hours, until doubled in bulk.

FIRST DOUGH

In the stand up mixer add the first dough, the flour, sugar, honey, egg yolk, zest, vanilla and salt, start to knead on low medium speed (#2) for 1 minute, then add the egg one at a time, then continue to knead for 30 minutes, the dough should pull away from the sides of the bowl. 

Butter a medium Pandoro Pan.

Add the butter a little at a time, kneading continuously, when all the butter has been incorporated, continue to knead for 30 minutes, the dough will be shiny and a little sticky but not overly. Lightly butter your hands and a flat surface, place the dough on top and fold 4-5 times, form into a dough ball, place in the prepared pan seam side up, cover and let rise in a draft free not too warm area for 4-5 hours or until tripled in bulk and the dough is about 1/2 inch over the top of the pan.

Pre-heat oven to 300F (150C).

Once the dough has risen tripled in volume, it should have risen over the top of the pan, bake for about 35-45 minutes or a toothpick comes out clean. If the top is browning too much after 25 minutes then cover with foil and continue baking. Let it sit 30 minutes in the pan then remove and place on a wire rack to cool. Dust with powdered sugar before serving. Enjoy!

SECOND DOUGH

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