Clever Christmas Panettone Star Cake: A Christmas Sweet Without Long Leavening. It combines the traditional taste of Christmas with the speed of innovation!

A very soft dessert that is served during the holidays because it is definitely beautiful to look at and also delicious.

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

Forget the long waits for processing and leavening!

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 orange and lemon zest and the enveloping scent of vanilla bean.
For the filling, I opted for classic chocolate chips paired 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

Ingredients

Clever Christmas Panettone Star Cake

2 eggs (At room temperature)
110 erythritol (or granulated sugar)
100 ml milk (room temperature)
90 ml vegetable oil
1 pack baking powder
300 g all-purpose flour
60 g dark chocolate chips
1 tsp vanilla extract (or half a vanilla bean)
70 g candied cherries (divided for filling and decorating the surface)
15 g all-purpose flour (or cornstarch)
1 egg white (At room temperature.)
20 g erythritol (or sugar)
to taste almonds (Flakes)
powdered sugar (just a little to sprinkle 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 the vanilla extract until you obtain a light and frothy mixture.
Pour the milk at room temperature and, in a thread, the vegetable oil, stirring 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 the 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, freeze them for 5 minutes before adding them to the batter). Set aside some cherries to put on the surface as decoration.
Pour the batter into the star-shaped mold.
Let’s prepare the glaze
In a medium bowl, pour the powdered Erythritol (or powdered Sugar) and the All-purpose Flour (or Cornstarch).
Gradually add the 3 egg whites to the powder mix.
Mix vigorously (using a hand or electric whisk, or a mixer) until you get a smooth, homogeneous batter without lumps. The consistency should not be too liquid but dense enough not to drip away immediately.
If you use a paper mold (star-shaped), always place it on a rigid baking tray or sheet 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 glaze-covered surface with almond flakes, candied cherries, and sugar sprinkles.
Bake in a preheated static oven at 356°F (180°C) for about 30 minutes.
To check the baking, insert a skewer into the center of the cake after 30 minutes.
If it comes out dry, the cake is ready.
A sprinkle of powdered sugar and enjoy your meal.
Best wishes from your Angela.

Tips

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

Once the flours are added, mix as little as possible and only with the spatula (movements from bottom to top). Over-mixing develops gluten and makes the cake gummy or less soft.

Curiosities

Quick Glaze (Egg Whites): If not using Erythritol, using powdered Sugar is essential (not granulated) to avoid a grainy and uneven glaze.

Pre-Baking Decoration: Decoration (flakes, sugar sprinkles, cherries) should be applied before baking, directly on the still-wet glaze. This allows the decorative elements to stick well and slightly toast during baking, intensifying the almond flavor.

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

Storage

As a cake without butter, it keeps well at room temperature for 3-4 days, closed in a glass dome or food bag.

Aroma: Add a tablespoon of Strega liqueur or Rum to the batter for a more intense and traditional flavor (like in real panettones).

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

If you liked this recipe, click on many stars, thank you very much.
I invite you to become a fan of my Facebook page to always be updated on my new recipes and stay in touch with me.
I await you in my group : https://www.facebook.com/groups/488624465780860
or on my page : https://www.facebook.com/gustoamoreefantasie
Return to the Home page