After the Christmas holidays, we have extra panettone and pandoro we don’t want to waste. A cake is a great idea to use leftovers pandoro in a fresh and tasty dessert.
This cake is really easy to make and allows you to “recycle” pandoro leftovers in an original way.
Here’s the recipe step by step
Ingredients
- leftover pandoro
- 500gr ricotta
- ¾ tablespoons of powdered sugar
- 3 tablespoons of unsweetened cocoa powder
- chocolate chips, to taste
- milk to moisten, to taste
For the icing
- 100gr dark chocolate
- 50gr milk
- 1 level tablespoon of sugar
- decorations to taste
Instructions
- Cut the pandoro in slices about 1 cm thick
- Line the silicone mould base and sides with pandoro slices, filling all the spaces
- Moisten the pandoro with the milk
- Put the ricotta in a bowl, add the cocoa, the sugar and the chocolate chips and mix until well combined
- Form a layer of ricotta cream
- Cover with another layer of pandoro
- Moisten the pandoro with the milk
- Place the cake in the freezer for a couple of hours
- Remove from the mould and place it on a plate
- In the meantime, prepare the icing. Pour the milk in a saucepan, add the sugar and the chocolate and cook at low heat, stirring constantly, until fully melted
- Allow to cool and pour it on the cake covering it completely
- Garnish to taste
Our silicone mould Daisy is ideal for this recipe. Soflex moulds are suitable for professional use (but they are also ideal for those who want to dabble in the kitchen) and thanks to its high performing technical features they can be used for a very large temperature range, from -60° to +300°
15.00€
