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🍰 Christmas Panettone Cake with Butter Cream

803 kcal · 30 min · 4 servings

Christmas Panettone Cake with Butter Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cube 75 grams of butter into large pieces. Set aside the remaining butter for later. In a bowl, mix flour, cocoa powder, 50 grams of powdered sugar, and a pinch of salt. Add the butter cubes and an egg. Knead everything with your hands until a firm dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
  2. 2. Preheat the oven to 180 degrees Celsius (top and bottom heat). Roll out the dough on a lightly floured surface to a thickness of about 0.3 centimeters. Cut out Christmas shapes using cookie cutters. Place the dough shapes on a baking sheet lined with baking paper. Bake them for 7 to 10 minutes until light brown. Remove the cookies from the oven and skewer them on toothpicks once they have cooled slightly.
  3. 3. Cut the remaining 200 grams of butter into small pieces. Add them to a bowl along with the cream cheese and the remaining 500 grams of powdered sugar. Beat the mixture with a hand mixer and whisk attachment until it is creamy and smooth.
  4. 4. Slice the panettone horizontally into three even layers. Place the bottom layer on a cake plate. Spread one-quarter of the butter cream on top. Place the second layer on top and spread another quarter of the cream. Place the third layer on top. Spread the remaining cream on top and around the sides of the cake. For a naked look, leave some of the cake layers visible.
  5. 5. Wash an orange and peel off wide strips of the zest. Cut these zest strips into very thin strips. Wash the rosemary if necessary and shake it thoroughly to dry.
  6. 6. Arrange the baked cookies, chocolate truffles, orange zest, and rosemary on the cake. Lightly dust the rosemary sprigs with powdered sugar to mimic snow. Serve the cake and enjoy!

Nutrition per serving