Pandoro Christmas Tree Cake (Italian Christmas Cake)
User Reviews
5
Pandoro Christmas Tree Cake (Italian Christmas Cake)
Description
This seasonal Pandoro Christmas Tree Cake uses pre-sliced horizontal layers from a quality Pandoro cake, a sweet Italian bread with a soft, airy crumb. Between the layers, a blend of raspberry jam and mascarpone whipped cream enriched with lemon zest and extract is spread to add moisture and festive flavor. The mascarpone whipped cream is created by first whipping heavy cream and powdered sugar to stiff peaks, then gently folding in room temperature mascarpone cheese with lemon components for brightness and stability.
Layers of Pandoro are slightly offset to mimic the branches of a Christmas tree and assembled with alternating layers of jam and cream. Decorative touches of shelled pistachios and small red berries enhance the visual appeal, while powdered sugar dusting mimics snow. The cake is crowned with a white star decoration.
Care is taken when slicing Pandoro to maintain clean, even layers. Whipping cream to stiff peaks ensures the filling holds shape and does not weep. The final result is a visually striking, light-textured dessert suited to holiday celebrations, combining rich creaminess with fruity and citrus highlights.
Using a fresh, quality Pandoro and following careful whipping and assembly steps ensures the cake holds together and presents well. The cake is best served chilled or at cool room temperature shortly after assembly.
Ingredients
For the Cake:
- 1 pandoro good quality store-bought
- 1 cup raspberry jam + 1 tablespoon hot water combined
For the Mascarpone Whipped Cream:
- 1 cup heavy whipping cream
- 17.5 ounce mascarpone cheese 500 gr, room temperature
- ½ cup powdered sugar
- 1 teaspoon lemon extract
- lemon zest of 1
For Decoration:
- pistachios quantity as desired, shelled
- pomegranate seeds red currants, or small berries (quantity as desired)
- powdered sugar for dusting
- Decoration: White Star
Instructions
- Prepare the Pandoro: Carefully unwrap the Pandoro and cut it into five large horizontal slices. Set aside.
- Make the Mascarpone Whipped Cream: In a large mixing bowl, pour the heavy whipping cream and powdered sugar. Using handheld beaters or an electric mixer, whip the cream and powdered sugar together until stiff peaks form.
- Add the mascarpone, and lemon zest, extract in another bowl, and beat with an electric mixer until well combined.
- Gently fold the mascarpone mixture into the whipped cream mixture until evenly combined.
- Assemble the Cake: Place the bottom piece of the Pandoro on a serving platter or cake stand. Spread a layer of raspberry jam on top of the Pandoro layer. Add a quarter of the cream mixture on top of the raspberry jam.
- Offset the next slice of pandoro on top of the last so the points don't match (to resemble a Christmas tree).
- Continue layering, alternating between Pandoro, raspberry jam, and mascarpone whipped cream, until you've used all the Pandoro layers.
- Decorate the Cake: Starting from the top of the cake, gently press-shelled pistachios into the mascarpone whipped cream. Scatter pomegranate seeds and pistachios over the top of the cake for a festive and colorful touch.Finish by dusting the entire cake with powdered sugar, resembling snow on a Christmas tree.
- Chill (optional) and Serve: Place the decorated Pandoro Christmas tree cake in the refrigerator to set for at least 1 hour or overnight (optional). Chilling allows the flavors to meld and the cake to firm up and is great for making ahead of time.
- Before serving, allow the cake to sit at room temperature for about 15 minutes to soften slightly for easier slicing. Slice using a serrated knife and enjoy your festive Pandoro Christmas Tree Cake!
Notes
- Select a fresh, high-quality Pandoro as the base for optimal flavor and texture.
- Slice Pandoro carefully with a sharp serrated knife using gentle sawing to create even layers.
- Whip heavy cream to stiff peaks to ensure mascarpone whipped cream is stable and holds shape.
- Use room temperature mascarpone to blend smoothly into whipped cream without curdling.
- Distribute mascarpone whipped cream and raspberry jam evenly between layers for a balanced appearance and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 824 kcal
% Daily Value*
| Calories | 824kcal | 41% |
| Carbohydrates | 77g | 26% |
| Protein | 9g | 18% |
| Fat | 53g | 82% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 170mg | 57% |
| Sodium | 334mg | 14% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 54g | 108% |
| Vitamin A | 1805IU | 36% |
| Vitamin C | 6mg | 7% |
| Calcium | 183mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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