Pandoro Christmas Tree Cake (Italian Christmas Cake)
How to Make Italian Pandoro Christmas Tree Cake- a festive Pandoro Christmas Tree layered with luscious mascarpone whipped cream vibrant raspberry jam decorated with pistachios, pomegranate seeds, and powdered sugar. Experience a taste of Italian tradition in every slice. Customize toppings to your preference! It;s a fantastic Christmas cake for the holiday season.
Servings: 6 -8 servings
Ingredients
For the Cake:
- 1 good quality store-bought Pandoro or this one
- 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
- Zest of 1 lemon
For Decoration:
- Shelled pistachios quantity as desired
- 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
- Start with Quality Pandoro: Begin with a high-quality store-bought Pandoro as your cake base. Look for one that is fresh and has a good flavor.
- Slice Carefully: When slicing the Pandoro, use a sharp serrated knife and a gentle sawing motion to create even layers. Take your time to ensure each layer is the desired thickness.
- Whip Cream to Stiff Peaks: Whip the heavy cream to stiff peaks. This ensures a stable mascarpone whipped cream that holds its shape and doesn't become too runny.
- Room Temperature Mascarpone: This helps the mascarpone meld better with the whipped cream mixture.
- Layer Evenly: Assemble the cake layers evenly to create a symmetrical Christmas tree shape. Spread the mascarpone whipped cream and jam evenly between layers to maintain balance.
- Use a Sharp Serrated Knife for slicing.
Nutrition
Calories: 824kcal | Carbohydrates: 77g | Protein: 9g | Fat: 53g | Saturated Fat: 33g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 170mg | Sodium: 334mg | Potassium: 123mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1805IU | Vitamin C: 6mg | Calcium: 183mg | Iron: 1mg
