The fake pandoro without lactose is a Christmas cake shaped like a pandoro, easy to make and delicious.
Made with lactose-free ingredients, it resembles the taste of pandoro and is perfect for those with lactose intolerance, great on its own or filled with creams or fresh or dried fruit, according to your tastes and creativity.
Read how to make the fake pandoro without lactose with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients for the fake pandoro without lactose
- 6 eggs
- 7 oz sugar
- 2/3 cup lactose-free milk
- 3.5 oz lactose-free butter
- 2 cups all-purpose flour
- 3.5 oz potato starch
- 2 tsp vanilla extract
- 1 packet baking powder for desserts
- powdered sugar (for decoration)
Tools
- 1 Pandoro mold
Preparation of the fake pandoro without lactose
In a pan, warm the lactose-free milk.
Separate the egg yolks from the whites, and with electric beaters, whip the whites until very stiff.
In another bowl, beat the egg yolks with the sugar until you get a light and frothy mixture, then add the softened butter cut into pieces, continuing to mix with the electric beaters.Also add the vanilla extract.
Gradually add warm milk alternately with flour, potato starch, and baking powder, without stopping using the beaters.
Finally, with the help of a spatula, gently fold in the whipped egg whites, with delicate movements from bottom to top, until you have a homogeneous mixture.Grease and flour the pandoro mold and pour in the prepared mixture.
Bake in a preheated static oven at 320°F for fifty minutes, then do the skewer test using a skewer stick to check the cooking by inserting it until it touches the mold: when done, it should come out dry, otherwise let it cook a little longer.
Once baked, remove your fake pandoro without lactose from the oven and let it cool.
Transfer it to a serving plate and decorate as desired with powdered sugar.
Notes
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