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.
- 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
- Icing sugar q.b.
- Rosemary 2 sprigs
- Dried oranges 2 slices
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) 14. 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.
As an alternative to Greek yoghurt you can use a creamy whole white yoghurt.