The Panettone Pasticcio Cake is, as you can see, a simple panettone filled with an orange cream and decorated with small citrus zest.
Clearly, we can make the Christmas cake by filling it with all possible and imaginable creams using mascarpone, milk, chocolate creams, or very basically with whipped cream!
We can vary the orange cream using a special CREAM without butter, sugar, eggs, or milk
orange cream without butter, eggs, milk, sugar
Only now I thought that I could have decorated the filled panettone cake with some 
candied orange and chocolate peels but I must confess that I forget everything I’ve published so far and have to check photos from up to 10 years ago to remember better…Old age, I guess!!!!
I’ll leave you other filled panettone recipes like
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Christmas
INGREDIENTS FOR PANETTONE PASTICCI CAKE RECIPE
- 1 panettone
- 2 1/8 cups milk
- 4.6 oz sugar
- 1 3/4 oz flour
- 4 egg yolks
- 1 vial orange flavor
- 1 pod vanilla
- as needed milk (to soak the panettone slices)
- as needed candied orange zest
TOOLS FOR PANETTONE PASTICCI CAKE RECIPE
#adv
- Bowls
- Spatulas
- Casseroles
- Knives
FOR THE PREPARATION OF THE PANETTONE PASTICCI CAKE RECIPE
I start the panettone cake recipe by preparing the custard, so I put the milk in a saucepan with the vanilla pod opened lengthwise and bring it almost to a boil.
In a bowl, I quickly whisk the egg yolks with the sugar and then add the sifted flour, mixing well to eliminate any lumps.
I slowly pour in the milk and the orange flavor vial, then put everything back in the pan and cook over low heat, always mixing with a spoon or a hand whisk.
As soon as it thickens, I turn off the heat and after placing a transparent food film in contact, I let the citrus cream cool completely.
While the orange-flavored custard cools perfectly, with a serrated knife, I cut the panettone into 3 disks of about 3/4 inch, setting aside the leftover cap for a future Christmas dessert recipe.
I place the first layer of the bottom of the panettone pasticcio cake on the serving plate and fill it with 1/3 of the amount of custard.
I continue with the second layer of panettone and with the filling using the remaining third to cover the last layer, always brushing the panettone with milk.
If you don’t have children who will taste the layered panettone cake, you can also make an alcoholic soak using a splash of rum always tempered with milk.
Once the preparation is complete, I add some candied orange zest bought at the supermarket.
I protect the panettone pasticcio cake with food film and place it in the fridge until it’s time to taste!
Enjoy your meal!
Annalisa
IF YOU WANT TO VENTURE INTO THE PREPARATION OF THIS GREAT YEASTED BREAD, HERE IS THE RECIPE FOR A QUICK AND SIMPLE PANETTONE made some time ago with a marbled interior!
IF YOU LIKE PANDORO here is a very quick idea
