Woodland Cake Made with Panettone: A Stunning Holiday Dessert
Transform your holiday table with the enchanting Woodland Cake, crafted from a classic panettone. This decadent dessert combines the rich flavors of mascarpone cream, orange marmalade, and dark chocolate, beautifully adorned with frosted physalis and aromatic herbs. Perfect for festive gatherings, this recipe serves 10 and brings a magical touch to any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Panettone (18 cm diameter) | 1 kg |
| Orange marmalade | 340 g |
| Dark chocolate | 30 g |
| Mascarpone | 640 g |
| Sugar | 100 g |
| Egg yolks | 60 g (approx. 4 large) |
| Water | 40 g |
| Cinnamon sticks | 4 small sticks |
| Myrtle sprigs | A few |
| Physalis (golden berries) | As needed |
| Granulated sugar | As needed |
| Powdered sugar | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 7 g |
| Fats | 18 g |
| Carbohydrates | 56 g |
| Fiber | 2 g |
| Sugars | 35 g |
| Sodium | 120 mg |
Instructions
1. Prepare the Mascarpone Cream:
- In a small saucepan, combine the water and 100 g sugar. Stir to dissolve, then heat on medium, bringing the syrup to 121°C (use a candy thermometer for accuracy).
- While the syrup heats, place the egg yolks in a mixing bowl and begin whipping them with an electric whisk.
- When the syrup reaches 115°C, increase the whisk speed. At 121°C, slowly pour the hot syrup into the yolks, keeping the mixer running to prevent curdling.
- Continue to whip the mixture until it cools to room temperature and forms a fluffy, pale cream.
- Soften the mascarpone with a spatula, then fold it gently into the whipped yolk mixture. Cover with plastic wrap and refrigerate for 30 minutes to set.
2. Prepare the Panettone Base:
- Trim the top dome of the panettone to create a flat surface. This piece can be reserved for other uses, like making truffles or bread pudding.
- Use a serrated knife to score the panettone horizontally every 3 cm, marking where the layers will be cut.
- Carefully slice along the scored lines to create even layers. Aim for precision to ensure the cake will stack neatly.
3. Assemble the Cake:
- Place the bottom layer of panettone in a cake ring or pastry mold on a serving plate to hold it in shape during assembly.
- Spread a generous layer of orange marmalade over the base layer, ensuring full coverage to enhance the flavor.
- Sprinkle with dark chocolate shavings for a touch of richness.
- Add a layer of mascarpone cream, smoothing it evenly with a spatula.
- Repeat the process—panettone, marmalade, chocolate shavings, and mascarpone cream—until all layers are assembled.
- Top with the remaining mascarpone cream and smooth it for a polished finish. Cover the assembled cake with a glass dome or plastic wrap and refrigerate for at least 1 hour to set.
4. Decorate the Woodland Cake:
- Tie the cinnamon sticks into small bundles using food-safe twine.
- Wash and dry the myrtle sprigs thoroughly.
- Prepare the physalis (golden berries) by brushing them lightly with orange marmalade, then rolling them in granulated sugar to create a frosted effect.
- Carefully remove the cake ring and place the cake on a serving platter.
- Decorate the top with a crescent arrangement of myrtle sprigs, leaving space for the sugared physalis.
- Add the physalis, placing them attractively on top of and around the cake. Dust with powdered sugar for a snowy, woodland effect.
Presentation Tips
Serve this cake as the centerpiece of your holiday table, accompanied by small plates of additional physalis and sprigs of myrtle for a cohesive presentation. Pair it with a dessert wine or espresso for the perfect conclusion to your festive meal.
Enjoy the magical charm and delicious flavors of the Woodland Cake, a dessert that’s as delightful to the eyes as it is to the palate!
