Clever Christmas Panettone Star Cake: Christmas Dessert Without Long Rising Time. Combining the traditional taste of Christmas with the speed of innovation!

A very soft dessert that is served on festive days because it is certainly beautiful to see and also delicious.

It is a scenic and decidedly different alternative to the classic Panettone, but equally tasty and incredibly light, as it is prepared without butter and without brewer’s yeast.

Forget the long processing and rising waits!

This soft Star is prepared in just a few minutes. It boasts an extremely soft texture and an intensely aromatic flavor, given by the fresh peel of orange and lemon and the enveloping scent of the vanilla bean.
For the filling, I opted for the classic chocolate chips combined with delightful candied cherries, for a crunchy and colorful result.

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 10
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Christmas

285.33 Kcal

calories per serving

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Energy 285.33 (Kcal)
Carbohydrates 47.93 (g) of which sugars 11.35 (g)
Proteins 7.28 (g)
Fat 13.86 (g) of which saturated 2.68 (g)of which unsaturated 9.35 (g)
Fibers 1.01 (g)
Sodium 36.03 (mg)

Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Clever Christmas Panettone Star Cake

2 eggs (At room temperature)
110 erythritol (or granulated sugar)
3/8 cup milk (room temperature)
3/8 cup vegetable oil
1 packet baking powder
1 1/4 cup all-purpose flour
2.1 oz dark chocolate chips
1 teaspoon vanilla essence (or half a vanilla bean)
2.5 oz candied cherries (divided for filling and decorating the surface)
1 egg white (At room temperature.)
0.7 oz erythritol (or sugar)
to taste almonds (Sliced)
powdered sugar (just a little to dust the star)
to taste sugar sprinkles

Tools

Mold
Stand Mixer
Food Scale

Steps

Clever Christmas Panettone Star Cake

In a large bowl, beat the eggs (at room temperature) well with the Erythritol (or Sugar) and vanilla essence until you obtain a light and frothy mixture.
Pour in the milk at room temperature and, gradually, the vegetable oil, mixing to combine.
In a separate bowl, SIFT the all-purpose flour with the baking powder and gradually incorporate them into the liquid mixture.
Gently mix with a spatula, with movements from bottom to top, until the flour is completely absorbed.
Finally, add the chocolate chips and candied cherries (those intended for the inside). Gently mix with a spatula.
Tips (To prevent the chocolate chips and candied fruit from sinking during baking, put them in the freezer for 5 minutes before adding them to the batter). Set aside a few cherries to place on top as decoration.
Pour the batter into the star-shaped mold.
Preparing the glaze
In a medium bowl, pour the powdered Erythritol (or powdered Sugar) and All-Purpose Flour (or Cornstarch).
Gradually add the 1 egg whiteto the powder mix.
Mix vigorously (using a hand whisk or electric mixer, or a stand mixer) until obtaining a smooth, homogeneous batter without lumps. The consistency should not be too liquid, but thick enough not to run off immediately.
If using a paper mold (star-shaped), always place it on a baking sheet or a rigid oven tray before pouring the batter and baking. This ensures stability and makes it easier to insert and remove from the oven.
Pour the batter into the mold.
Pour the glaze evenly over the Star batter, which has already been placed in the baking mold.
Decorate the glazed surface with almond slices, candied cherries, and sugar sprinkles.
Bake in a preheated static oven at 355°F for about 30 minutes.
To check if it is done, insert a toothpick in the center of the cake after 30 minutes.
If it comes out dry, the cake is ready.
A dusting of powdered sugar and enjoy.
Best wishes from your Angela.

Tips

Always ensure that the eggs are at room temperature. This is crucial in a quick recipe, as they whip better with the sugar/erythritol, incorporating more air which is vital for the final softness.

Once the flour is added, mix as little as possible and only with the spatula (movements from bottom to top). Mixing too much develops gluten and makes the cake chewy or less fluffy.

Curiosity

Quick Glaze (Egg Whites): If you do not use Erythritol, the use of powdered Sugar is essential (not granulated) to avoid the glaze being grainy and uneven.

Pre-Baking Decoration: Decoration (slices, sprinkles, cherries) should be applied before baking, directly on the still wet glaze. This allows the decorative elements to stick well and lightly toast during baking, enhancing the flavor of the almonds.

Let the cake cool completely in the mold before removing and serving. This preserves its shape and moisture.

Storage

Being a butter-free cake, it keeps well at room temperature for 3-4 days, closed in a glass dome or a food bag.

Flavor: Add a tablespoon of Strega Liqueur or Rum to the batter for a more intense and traditional taste (like in real panettoni).

Fruit: Instead of candied cherries, try using dried cranberries and fresh lemon zest for a more tart flavor.

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