Today a sweet and recovery recipe: mini cakes in cocotte with panettone.

In these post-Christmas days, our homes surely have leftover pandoros and panettones to use up because, although they are delicious, they might have tired us a bit, so today I propose an easy and quick way to recycle the panettone. Those who follow me on social media know that I love recovery cooking, so I had to create something with these Christmas sweets.
I’ve prepared single-portion cakes with panettone that filled my house with an irresistible aroma. You will need very few things because the panettone, already flavored as it is, does most of the ‘work’!
The candied fruits and raisins will be superbly enhanced by the few other ingredients we’ll add, resulting in a delicious dessert to enjoy after a dinner with Genovese pasta or a creamy carbonara. Your guests will surely appreciate and be amazed.

Let’s see together, step by step, how to make this recipe.

Difficulty: Very easy
Cost: Very economical
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian

Ingredients

7 oz panettone
3 eggs
1/4 cup sugar
to taste butter
2 dry biscuits
1/2 cup milk (approximately)
1 pinch salt
powdered sugar (optional)

Tools

1 Scale
1 Mixer
1 Spatula
4 Molds

Let’s Start!

Take the panettone, break it into pieces with your hands, and put it in a bowl where you add the milk. The amount of milk depends heavily on the type of panettone. It should only serve to wet it, not soak it.
Separate the egg yolks from the whites and beat the whites until stiff with a pinch of salt, then put the yolks in another bowl with the sugar and whip them into a frothy cream. Pour the egg whites into the bowl of yolks, trying not to deflate them, and mix them using upward movements with a spatula.
Take back the panettone, lightly squeeze it, and add it to the eggs, mixing gently. The dough for the mini cakes in cocotte with panettone is ready.
Take the cocottes (I used ceramic cocottes, but disposable aluminum ones or a muffin mold are fine too; you can also make a single large cake using a 9/10-inch mold.) and butter them well, then crumble the dry biscuits and sprinkle them on the base of the molds.
Pour the dough into the molds, leaving about a couple of inches from the edge. Bake in a preheated oven at a temperature of 350°F for 30/35 minutes for single portions, 45 minutes for the whole cake. Once cooked, let them cool and serve warm or cold.
While you wait for them to cool, take a picture and post it on social media tagging me (una riccia che pasticcia instagram and facebook) and let me know what you prepared for dinner before enjoying this magnificent dessert.