Panettone Cake

The panettone cake is a great way to repurpose leftover panettone from Christmas festivities, transforming it into an interesting and tasty dessert. Here is the recipe:

Ingredients

• 400 g of panettone
• 3 eggs
• 500 ml of milk
• 150 g of sugar
• 2 tablespoons of unsweetened cocoa powder
• 1 sachet of vanillin
• Powdered sugar to taste (for decoration)

Optional:

• Grated orange or lemon zest
• Sultanas, crumbled amaretti biscuits, chocolate chips, or pine nuts for enrichment

Preparation

1. Preheat the oven to 180°C.
2. Cut the panettone into slices about 2 cm thick and then into squares.
3. Arrange the pieces of panettone in a buttered baking dish or one lined with parchment paper, creating a first layer.
4. In a bowl, beat the eggs with the sugar until foamy.
5. Add the vanillin and sifted cocoa, stirring well to avoid lumps.
6. Heat the milk without bringing it to a boil and gradually pour it into the egg, sugar, cocoa, and vanillin mixture, stirring constantly.
7. If you wish to add a personal touch, incorporate grated orange or lemon zest, or add sultanas, amaretti crumbs, chocolate chips, or pine nuts.
8. Pour the mixture over the panettone layers in the baking dish.
9. Bake for about 40-50 minutes or until the surface becomes golden and the cake is well cooked in the center (do the toothpick test).
10. Allow to cool completely before sprinkling with powdered sugar.

An interesting fact is that this cake lends itself to numerous variations, for example by replacing part of the milk with sweet liqueurs like rum or amaretto which pair well with the flavors of the panettone.

Once ready, the panettone cake can be served as a spoon dessert or accompanied by a vanilla sauce or custard for an added touch of sophistication.