Among the many beautiful Christmas fairy tales, we’ve tried to write one ourselves this year. We’ve taken inspiration from the famous fawn, and we assure you it will have a delicious ending! Our recipe, fairy if you will, is titled woodland cake of panettone, a reinterpretation of the famous and spectacular American naked cake. Inspired by the simplicity and enchanting beauty of the woods, we thought of this that can adorn the table and make it truly beautiful. So, we started with the basamento made of panettone, the symbolic Christmas cake, filled it with delicious orange marmalade and indulgent mascarpone cream. But what makes the woodland cake unforgettable is the addition of meticulous decorative details. What are you waiting for to recreate this imaginative and equally delicious forest yourself? It will also be perfect for New Year’s and you can be sure to surprise all your guests… without telling fairy tales!
Looking for other simple and tasty ideas to serve panettone? Try these recipes as well:
To prepare the woodland cake of panettone, start with the mascarpone cream. a saucepan, pour the vater and sugar 1stir and turn the stove, bringing the temperature to 250°F: for this operation, a pastry thermometer is essential 2. When the mixture reaches 239°F, pour the egg yolks into a bowl and start whisking them with an electric beater. Once it reaches the temperature, pour the syrup con a thin stream with the beaters running 3.
Continue beating until the mixture cools to room temperature 4. Turn the beaters and work the mascarpone with a spatula to soften it before adding the egg cream 5. Cover the mascarpone cream with plastic wrap and let it set con the refrigerator for at least 30 minutes 6.
the meantime, take care of the panettone. We chose an 18 cm diameter panettone, so there is very little waste since the apice will be discarded (you can reuse it to make some delicious cake pops). Proceed with the cuts using a serrated knife: first, make superficial incisions every 1.18 inches around the panettone, which will serve as a guide during the cutting. Then cut along the lines, just like for sponge cake 7: you will obtain 3 precise disks 8. For a clean and precise job, place the basamento of the panettone con a pastry ring set a plate 9.
Spread a thick layer of orange marmalade 10 and then a rich layer of cream, carefully distributing it with a spatula 11. the first layer by sprinkling with chocolate curls 12.
And at this point, start again with panettone 13marmalade, cream 14and finally curls. the last layer of panettone 15.
pour some more marmalade and then the remaining cream and smooth carefully 16. Then cover with a glass dome and let set con the refrigerator for at least an hour 17. Meanwhile, you can move to the decorations. Tie the cinnamon sticks, preferably small ones, with food-grade twine. Then rinse and dry the myrtle twigs. Finally, remember to clean the little animals you will use for decoration. For the last, brush the physalis with some marmalade 18.
Then roll them con sugar 19 and gradually place them a tray with parchment paper 20. After the time has passed, take the cake out of the fridge and remove the ring. Finally, decorate the cake starting with the myrtle, arranged con a crescent shape the surface 21.
Then add the frosted physalis 22deer and fawn 23and finally the cinnamon bundle. Sprinkle it all with a little snow (powdered sugar, that is) and your beautiful woodland cake of panettone is ready 24.
For the translation of some texts, artificial intelligence tools may have been used.
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