Steps for the mini pandoro cakes

• To make these delicious mini pandoro cakes, first whip the fresh cream with the powdered sugar. Take only 1 2/3 cups from the 2 cups, we will use the remaining liquid cream (1/3 cup) later for the chocolate glaze. When the fresh cream is whipped, put it in a pastry bag and place it in the fridge.

  

• Take a pandoro and cut it into slices approximately 3/5 – 4/5 inch thick, then use a round cutter of 2 1/3 – 3 inches to get discs. I made 4 cakes. Toast the pandoro discs in a pan, or in an oven at 350°F for 5 minutes or in an air fryer at 390°F for 3 minutes. Let them cool. Take the whipped cream and fill the pandoro discs creating small cakes. Set aside some whipped cream for the final decoration. Place the cakes in the fridge to set for 1 hour.

  

• Meanwhile, prepare the chocolate glaze. Chop the dark chocolate with a knife, heat the fresh cream (the 1/3 cup set aside) in a saucepan, then pour the dark chocolate and mix until completely melted. Let it cool to room temperature until it reaches about 86°F-95°F.

  

• Glaze the surface of the cakes and place in the fridge to set for 30 minutes. Take the cakes from the fridge and decorate the surface with whipped cream puffs, ground and stick cinnamon, red currants, hazelnut crumbs, and sugar pearls. And here they are ready. I hope you like my latest recipe, see you next time friends.