PANETTONE CAKE WITH NUTELLA®

Christmas is just around the corner and you're already thinking about what sweet treat to bring to the table to delight the whole family? Panettone cake with Nutella® is a scenographic and original way to present the classic Panettone, king of Christmas sweets, enriched by the unique taste of hazelnut spreadable cream and a silky white cream based on Greek yoghurt. 

We were inspired by the Christmas atmosphere and chose to decorate the Panettone cake with Nutella® with dried orange slices and rosemary twigs lightly sprinkled with icing sugar: the result will be a snowy landscape effect!

 Panettone Cake with Nutella

INGREDIENTS

Nutella® 90 g

Panettone (without candied fruit) 2 slices

Greek yoghurt 450 g

Fresh liquid cream 250 g

Sugar 25 g

Agar agar 3 g

 

TO DECORATE

Icing sugar q.b.

Rosemary 2 sprigs

Dried oranges 2 slices


PREPARATION


To make the panettone cake with Nutella® start with the decoration of dried oranges (you can find the details of the preparation on our website; this decoration is optional). Then add the cream: pour 50 g of fresh liquid cream into a saucepan, add sugar 1 and powdered agar agar 2. Mix with a whisk and 3 and bring to the boil.

Then, turn off the heat and incorporate 225 g of Greek yoghurt 4, stir carefully then add the mixture obtained to the remaining dose of yoghurt 5, stir to mix well the cream 6, cover with contact film and let it cool and firm for about 10-15 minutes.

In the meantime, pour the remaining 200 g of cold, fresh liquid cream into a bowl and whip it with electric whips 7 until frothy. Now add the freshly whipped cream to the cream, now cold 8. Stir gently with a spatula, cover with film 9 and place in the fridge to firm for about 2 hours.

Toast two slices of panettone in a hot frying pan 10 until golden brown. After the firming time, take the cream out of the refrigerator to make the dessert. Fill a disc of panettone with half a dose of Nutella® 11, spread it over the whole surface 12,

Then pour over 1/3 of the yoghurt cream and distribute it evenly 13. Now fill the second disc with the remaining dose of Nutella® and overlap it with the other (the part with Nutella® must remain at the top) 13. Finish by covering the entire surface with the remaining yoghurt cream 15, spatula for a snowy landscape effect.

Now proceed with the decoration: plant two rosemary twigs laterally, positioning them with the tips of the needles facing downwards, so as to simulate small pines. Now apply the two slices of dried oranges 16 and finish with a sprinkling of icing sugar 17. Your spectacular panettone cake with Nutella® is ready to be brought to the table 18.

 

HOW TO STORAGE

Eat the panettone cake with Nutella® within a couple of days at most, taking care to store it in the fridge. We do not recommend freezing.

 

TIP

As an alternative to Greek yoghurt you can use a creamy whole white yoghurt.