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RECIPE
12 INGREDIENTS5 STEPS15MIN

Italian Christmas Cake

4.5
2 Ratings
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Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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Italian Christmas Cake Recipe that you have dreaming for. Ever tried to make a Christmas tree for dessert during the festive season? This is the no fuss, no bake Italian Christmas Cake recipe filled with creamy Italian custard and topped with fresh fruit that will WOW your guests and make the perfect centrepiece on your dessert table.
15MIN
Total Time

Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG

Ingredients

US / METRIC
Servings:
1
Serves 1
1.7 lb
Bauli Pandoro®
8
Eggs , separated
yolks only
4 cups
1/2
2
Cinnamon Sticks
to taste
Vanilla Bean Pods
to taste
Powdered Confectioners Sugar

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Nutrition Per Serving

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CALORIES
5862
FAT
158.6 g
PROTEIN
156.0 g
CARBS
966.0 g

Cooking Instructions

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Step 1
Add Granulated Sugar (400 gram) to a mixing bowl and sift in All-Purpose Flour (100 gram). Transfer this into a medium size saucepan and put it on a stove at a low-medium temperature. Add Milk (1 liter) and Egg (8) and stir to combine using a whisk. Drop in 2 peelings of rind from the Lemon (1/2) Cinnamon Stick (2), and Vanilla Bean Pod (to taste). Stir gently and continuously while on heat for 5-10 minutes or until you see it start to thicken and form. Remove from heat.
Step 2
Get a large mixing bowl and pour the custard into the bowl through a sieve so that you can get rid of any lumps and also to make sure the cinnamon, lemon and vanilla don’t drop inside. Add a layer of glad wrap on top of the custard so that it is touching it and stick the edges to the sides of the bowl. Then, press down gently on the custard using your finger to prevent any air bubbles from forming. Keep this in the fridge for a couple of hours to cool.
Step 3
Remove Bauli Pandoro® (750 gram) from the packaging and put the icing sugar to the side. Place the Pandoro on its side and using a sharp, long knife, cut it into 5 slices. Make sure the bottom slice is slightly thicker than the others. Place the bottom layer on a chopping/serving board and spread a thick layer of custard on top, in the centre, using a spatula. Then, place the next slice of Pandoro on top, making sure it is off centre so that you start forming the shape of a Christmas tree.
Step 4
Lather custard on top of this layer and place the next slice on top. Repeat this until you top off the Christmas cake. Put a few spoonful’s of custard into the piping bag and squeeze small amounts onto each star peak of your Christmas tree. Starting with the bottom layer, place Fresh Mint Leaves (to taste) on top of the custard swirls and add a Fresh Raspberries (to taste) to each one. On the layer above place Fresh Blueberries (to taste) on top of the swirls and then repeat.
Step 5
Add more custard to the top of your Italian Christmas cake and then decorate the way you like with fruit on top. Finally using a sieve, sift the Powdered Confectioners Sugar (to taste) on top of the dessert so it looks like s touch of snow!

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Nutrition Per Serving
Calories
5862
% Daily Value*
Fat
158.6 g
203%
Saturated Fat
88.2 g
441%
Trans Fat
0.1 g
--
Cholesterol
2278.2 mg
759%
Carbohydrates
966.0 g
351%
Fiber
21.9 g
78%
Sugars
713.3 g
--
Protein
156.0 g
312%
Sodium
2771.0 mg
120%
Vitamin D
7.8 µg
39%
Calcium
2069.6 mg
159%
Iron
24.9 mg
138%
Potassium
714.6 mg
15%
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