I made this panettone cake for my mom’s birthday, and for this reason, I wanted to write this recipe after the holidays as a post-holiday panettone recycling idea.
Well, as you can imagine, recycling ideas are almost a must for bloggers in the post-Christmas period! 😃 This panettone cake gave me so much satisfaction as a recycling recipe, and it turned out to be a truly delicious (and even scenic) way to reuse a panettone. Perhaps also thanks to the beautiful sunny day we had on that occasion, as the photos tell. 🙂

If you have a birthday party in sight, consider this idea because I assure you it’s a really simple way to quickly prepare a birthday cake that will impress, even in the case of a last-minute cake.
In short, it’s a clever cake. (But remember to hide a panettone before it’s too late! 😄).

But then, just yesterday, I asked myself this dilemma: who said we have to wait for recycling? Why wait to have a leftover panettone to fill it??

In my opinion, for Christmas day, a stuffed panettone like this can make a beautiful impression, and therefore… ta da! here I am, ready to write the recipe!

I recommend it also as a dessert to bring for a lunch invitation. Including Christmas lunch! 😊🌟

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panettone cake with cream and whipped cream

Difficulty: Very easy
Cost: Cheap
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 8-16 slices
Cooking methods: No baking
Cuisine: Italian
Seasonality: Winter, Spring

Ingredients

1 panettone (preferably low type)
pastry cream
1 cup cup heavy cream
1 tablespoon powdered sugar
1 shot glass Strega liqueur

Tools

Mixer
Set cake decoration turntable
Spatula pastry

Procedure

First, prepare the pastry cream. You can find my recipe HERE, quick to prepare and complete with a trick (a very simple thing eh) to cool it down, or at least warm it, as quickly as possible. The cream obtained from the recipe is suitable for this cake.

Cut the panettone in half.
NOTE: I used an exotic fruit panettone, and it proved to be really suitable for this filling.
Moisten the base with Strega liqueur.
Spread the cream over the base.
Cut the panettone dome and place the second layer on the cream.

Moisten the second layer with the liqueur as well.
Whip the cream (sweetened with a tablespoon of powdered sugar).

Cover the entire cake with whipped cream, leveling it with a long knife or spatula.
To please my children (and facilitate the leveling operation) I used the turntable that they gave me (a very fitting gift idea!, which deserves praise 😃).
Cut the panettone dome into cubes and distribute all the cubes over the surface of the cake (similar to a mimosa cake).
Then decorate with dollops of whipped cream using a piping bag with a small nozzle.
Here, the very simple and quick panettone cake is ready.

It can be served immediately (especially if the pastry cream was made in advance and used cold), or put it in the fridge for about half an hour before serving (that’s what I did).
This is a cake suitable for various occasions, for us, it was a birthday cake, but given the use of Strega liqueur, it can also be used as a mimic for International Women’s Day. 🙂 In this case, remember to save a panettone until March! 😃
If you are looking for an idea to fill your panettone for Christmas lunch, try this simple panettone cake of mine, I am sure you will like it! In this case, I suggest adding some candied cherries or some syruped amarena cherries between the dollops of whipped cream 😉 and let it be Christmas. 💛

Merry Christmas to everyone!