I’m excited to share this festive cake with you and you don’t even have to do any baking, it has a beautiful presentation because it resembles a snowy Christmas tree, it comes together in no time and it will certainly impress your guests!
Do you want to know what it is?
It’s called Pandoro, or golden cake and it’s something you buy, it’s sold almost everywhere during the holidays. You can find it along with Panettone at most supermarkets, pastry shops and Italian markets, I’ve even seen it in T.J. Maxx and Marshals this time of year. I went to Eataly Chicago last weekend and they were displayed everywhere.
Pandoro is a traditional sweet bread from Verona, golden in color because of the large amount of egg yolks used, there are no nuts or dried fruit like in Panettone and it’s baked in a star shaped mold. Trust me, it’s heaven in a pretty box!
I have to be honest, I’ve never made this Christmas tree cake before so I opted for the smaller version just to see how it would turn out, I’ve seen it done on different blogs and websites in the past and always loved the look of it, such a festive dessert and the taste is decadent!
I’m here to say this is a wonderful addition to your holiday table, I know now by making the smaller version, that the larger one will be on my table.
Horizontally cut the Pandoro gives you beautiful star shaped slices that you can now layer with whipped cream, mascarpone or a custard, you can also flavor it with Amaretto, Limoncello, Rum, chocolate, whatever you so desire.
- This recipe is for a 3.5 oz. Pandoro, you can double everything for the larger size.
- 1 cup, heavy whipping cream
- ½ cup of mascarpone, room temp
- 1 heaping tablespoon, powdered sugar, plus additional for sprinkling
- 2 teaspoons of Amaretto to flavor the cream mixture,plis additional for brushing layers
- toasted sliced almonds for garnish and between layers,
- white sprinkles, optional
- Cream Mixture
- In a mixing bowl add the mascarpone and the heaping powdered sugar and beat until smooth.
- Add in the heavy cream and the 2 teaspoons of Amaretto and beat mixture into stiff peaks.
- Slice the Pandoro horizontally, being careful not to break the points of the star shape. Place the largest slice on a serving dish then brush with Amaretto, then spread cream mixture on top with some toasted almonds.
- Place the next largest slice on top placing it on an angle so the points of the stars are staggered alternate layers.
- Repeat with the Amaretto and cream mixture on every slice and continuing to stagger the layers until you reach the top.
- Place cream mixture on the very top, sprinkle with almonds and other garnishments.
- Dust all over with powdered sugar.
- This can be made a few hours ahead of time and kept in a cool place.