GRANDMA’S QUICK PANETTONE with APPLES and custard cream, an easy dessert to make in a few minutes, perfect idea to give as a gift for Christmas.
The dessert for those who don’t like to make leavened dough or don’t have time, Grandma’s quick panettone with renette apples filled with custard cream is perfect, delightfully just right.
A mock panettone, without leavening, a cake poured into a classic mold perfect for those who don’t have much time, Grandma’s quick panettone with renette apples was appreciated by everyone.
The Melinda renette apple is a PDO apple suitable for many culinary preparations, rich in polyphenols that do not disperse during cooking. It is the apple that helps you stay young, obviously together with a healthy and correct lifestyle.
With its slightly acidic taste and only 45 calories per 100 g, it is excellent for the lightest desserts with seasonal fresh fruit.
Join me in the kitchen today for Grandma’s quick panettone with renette apples!
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.6 cups All-purpose flour
- 3/4 cup Sugar
- 1 1/2 packet Baking powder
- 3 Eggs
- 1.4 tbsp Extra virgin olive oil
- 9 oz Renette apple
- 0.7 oz Raisins
- as needed Pine nuts
- 1/2 cup Milk
- 2 tbsp Sugar
- 2 tbsp All-purpose flour
- 1 Egg yolk
Preparation
Place the raisins in a bowl with water and rum if you prefer.
Prepare the cream, work the egg yolk with the sugar in a saucepan.
Heat the milk and pour it slowly over the yolk, constantly working with a whisk.
Move to the stove on low heat and add the flour a little at a time, constantly stirring with the whisk until it thickens.
Place the cream in a glass or ceramic container, cover it with contact plastic wrap and put it in the fridge to cool.
Prepare the dessert, beat the eggs with sugar using electric whisks or a stand mixer.
Add the sifted flour with the baking powder a little at a time, folding manually to not deflate the mixture too much.
Add the oil and mix.
Peel and chop a renette apple into small cubes and add it to the mixture.
Drain and pat the raisins dry, coat them in flour and add them to the mixture, add the pine nuts, and mix.
Pour the mixture into a 1-lb panettone mold, add sliced almonds, and sprinkle with granulated sugar.
Bake in a preheated oven at 356°F for about 45-50 minutes.
Perform the toothpick test from 30 minutes onwards every 10 minutes and extend the cooking time if necessary.
Remove from oven and let cool.
With the handle of a wooden spoon, make holes in the cake, put the cream in a piping bag with a 1 cm plain nozzle and fill the holes.
Bon appétit
Arte in Cucina recommends
GRANDMA’S QUICK PANETTONE with APPLES and custard cream, an easy dessert to make in a few minutes.
You can replace the raisins with chocolate chips if you prefer.
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