• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Cakes & Cupcakes » Leftover Pandoro Cake with Crumb Topping

Leftover Pandoro Cake with Crumb Topping

By: Rosemary Published: December 22, 2018 Updated on: September 22, 2022

Share

Share
Pin
Email
Jump to Recipe

Table of Contents

      • 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.
  • Recipe Ingredients
  • How to make it
  • How to Make an Italian Pastry Cream
  • What is Pandoro?
      • Never Miss a Recipe!
  • More Italian Cake Recipes
  • Leftover Pandoro Cake with Crumb Topping
    • Ingredients US CustomaryMetric 1x2x3x
      • PASTRY CREAM
      • **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.
    • Instructions 
      • ITALIAN PASTRY CREAM
      • **I spooned the Nutella on top first then gently spread it with a spatula knife.
    • Nutrition

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.

Recipe Ingredients

  • Leftover pandoro
  • Coffee
  • Nutella
  • Milk
  • Cream
  • Egg yolks
  • Sugar
  • Vanilla
  • Flour
pandoro cake in a white pan on a red towel

How to make it

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.

pandoro cake how to make, sliced pandoro, cream filling, and topping

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 making the pastry cream
Making the Pastry Cream.

So as some people will make Mashed Potato Croquettes with leftover Mashed Potatoes or even A Turkey Pasta with leftover turkey …

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.

baked pandoro cake in a white pan and a piece on a black plate

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.

pandoro cake on a red towel
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    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!

    More Italian Cake Recipes

    • Italian Nutella Cake
    • Ciambella Romagnola Italian Cake
    • Italian Mascarpone Cake with Raspberry Glaze
    • Easy Italian Carrot Cake

    Leftover Pandoro Cake with Crumb Topping

    Rosemary Molloy
    Pandoro Cake, a layer of leftover Italian Christmas Pandoro, filled with a creamy Italian Pastry Cream, and a little Hazelnut Cream Spread. 
    No ratings yet
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Chilling Time 2 hrs
    Total Time 45 mins
    Course cake, Dessert
    Cuisine Italian
    Servings 10 servings
    Calories 181 kcal

    Ingredients
     
     

    • 5-6 slices Pandoro
    • 1/4 cup strong coffee
    • 1/3 cup Nutella (spreadable)**

    PASTRY CREAM

    • 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.

      Instructions
       

      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!

      **I spooned the Nutella on top first then gently spread it with a spatula knife.

        Nutrition

        Calories: 181kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 6gCholesterol: 88mgSodium: 96mgPotassium: 86mgSugar: 15gVitamin A: 290IUCalcium: 49mgIron: 1mg
        Keyword crumb cake, Pandoro cake
        Tried this recipe?Let us know how it was!

        Subscribe Today

        Never Miss a Recipe!

        Subscribe today and receive my free e-book of recipes!

          We won't send you spam. Unsubscribe at any time.


          Breakfast / Brunch, Cakes & Cupcakes, Casseroles & Bakes, Christmas, Christmas Cookies, Fall/Winter, Most Posts

          Related

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




          This site uses Akismet to reduce spam. Learn how your comment data is processed.

          Hi, I'm Rosemary.

          Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

          Most Popular

          pizza dough 3 rounds on parchment paper

          Best Pizza Dough

          puff pastry cut in half stacked.

          Quick & Easy Homemade Puff Pastry

          Homemade Potato Gnocchi

          Pieces of fudge on parchment paper.

          Old Fashioned Chocolate Fudge

          Sauce and pasta in a bowl with some on a fork.

          Authentic Bolognese Sauce

          5 stacked lemon cookies.

          Italian Lemon Cookies

          Filter By Date

          Readers Favorite Trending Recipes

          pizza dough 3 rounds on parchment paper

          Best Pizza Dough

          Homemade Potato Gnocchi

          puff pastry cut in half stacked.

          Quick & Easy Homemade Puff Pastry

          Sauce and pasta in a bowl with some on a fork.

          Authentic Bolognese Sauce

          Ingredients.

          • Beef
          • Chicken
          • Chocolate
          • Eggs
          • Fish & Seafood
          • Pasta
          • Pork

          Course.

          • Appetizers & Snacks
          • Breakfast / Brunch
          • Drinks
          • Lunch
          • Main Dish

          Browse.

          • About Me – Rosemary Molloy
          • Contact
          • Disclosure/Privacy
          • Recipe Index
          Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
          Design by Pixel Me Designs