Pandoro Cake, made with a layer of leftover Italian Christmas Pandoro, then filled with a creamy Italian Pastry Cream, and a little Hazelnut Cream Spread. Topped with a layer of Pandoro crumbs, then baked.
As I sat and stared at the Pandoro boxes in the cupboard, I knew I would probably be making a decadent Chocolate and Whipped Cream Dessert with one of them.
But I really wanted to make something a little different this year.
Be sure to Watch the Video How to Make Italian Pastry Cream.
Italians just might be making a dessert with leftover Pandoro.
I discovered this dessert on a blog called Ho Voglia di Dolce and in Italian the dessert is called Sbriciolata di Pandoro / Pandoro Crumb Cake.
It caught my attention because we love the combination of Italian Pastry Cream and Nutella and the addition of a few slices of Pandoro it couldn’t get any better.
What is Pandoro?
It is a traditional Veronese sweet cake, Pandoro meaning Golden Bread (referring to the colour of the bread), that is served between Christmas and Epiphany.
It is a soft and light cake (I find it more cake than bread). It is made with flour, sugar, butter, eggs and yeast.
It has a cone shape that resembles an eight pointed star, and it is served sprinkled with vanilla sugar.
How to Make an Italian Pastry Cream
- In a medium pot, heat the milk and cream over medium / low heat, do not boil.
- Remove from heat and let cool to warm.
- In another medium pot add the egg yolks and sugar, whisk together until combined, then add flour and vanilla and whisk until smooth,
- place the pot over medium / low heat, then add the warm milk/cream, whisking continuously (do not stop stirring) until thickened.
- Remove the cream to a glass bowl, cover it with plastic wrap (make sure wrap touches the cream mixture) and refrigerate for about 30 minutes.
Pandoro Cake with Crumb Topping
I gave a piece of this Pandoro Crumb Cake to my sister in law and she said it reminded her of a trifle. I suppose it is along the same lines although this is baked for a bit.
I don’t know if you would be able to make this cake or not, but I did find it interesting and worth sharing. Enjoy!
Leftover Pandoro Cake with Crumb Topping
- 5-6 slices Pandoro
- 1/4 cup strong coffee
- 1/3 cup Nutella (spreadable)**
- 1/2 cup milk
- 1/2 cup cream
- 3 large egg yolks
- 3 tablespoons granulated sugar
- 1/4 teaspoon vanilla
- 1 3/4 tablespoons all-purpose flour
**If your Nutella is too hard then either warm it up in the microwave or in a small pot of boiling water, just until it is spreadable.
ITALIAN PASTRY CREAM
- Make the cream first, in a medium pot, over medium / low, heat the milk and cream, do not boil. Remove from heat and let cool to warm.
- In a another medium pot add the yolks and sugar, whisk together until combined, then add the flour and vanilla, whisk until smooth.
- Place the pot over low / medium heat, add the warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate 30 minutes. Give the cream a good stirring before spreading on the cake slices.
- Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20 cm) cake pan.
- Line the cake pan with about 3-4 of the Pandoro slices (make a small border of approximately 1/2 - 1 inch (2cm) ), do not overlap the slices cut them to fit if needed. The remaining slices cut into small cubes (crumbs) and set aside.
- Spoon the coffee over the slices of Pandoro. Spread the Italian Cream evenly over the sliced Pandoro. Spoon the spreadable Nutella over the cream filling** and top with the crumbs, press down gently and bake for approximately 15 minutes. Remove and let cool then refrigerate for 2-3 hours or even overnight. Dust with powdered sugar and serve. Enjoy!