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White forest pandoro cake
- Janine Ratcliffe
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Serves 10 - 12
Easy
Prep: 20 mins
Cook: 10 mins
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This showstopper cake is really just an assembly job of beautiful ingredients but it looks so impressive you don’t need to tell anyone that
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Try our white forest pandoro cake, then check out our pistachio and cherry nougat pandoro, Black Forest pavlova, Christmas pavlova wreath and more Christmas desserts.
Pandoro is an Italian sweet bread with a distinctive star shape. Brushed with liqueur and filled with a sweet white chocolate and vanilla cream and cherry jam it becomes a delicious dessert. The best (and neatest) way to eat it is to remove each layer and cut into pieces.
White forest pandoro cake recipe
Ingredients
Nutrition
-
370g jar of cherries in kirsch syrup
-
2 tbsp caster sugar
-
1 pandoro
cut into thick slices
-
100g white chocolate
-
400ml double cream
at room temperature
-
2 tbsp kirsch or amaretto
plus extra for brushing the pandoro
-
1 tsp vanilla extract
-
370g jar of black cherry conserve
-
ready-made chocolate curls or shavings
to decorate (see note on making your own)
-
icing sugar
for dusting
Nutrition: per serving (12)
- kcal740
- fat41g
- saturates26g
- carbs82g
- sugars58g
- fibre2g
- protein9g
- salt0.7g
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Method
-
step 1
Strain the cherries from the jar and put the syrup in a small pan with the caster sugar. Simmer for a few minutes until it has thickened to a drizzly syrup.
-
step 2
Cut a slice from the bottom of the pandoro so it sits flush on a plate then carefully cut the rest into 5-6 thick slices. For the neatest finish don’t use the top or the bottom of the pandoro as these pieces can be uneven (save them and eat later).
-
step 3
Melt the white chocolate in short blasts in the microwave. Scrape into a large bowl then leave to cool, stirring until just room temperature but still liquid. Pour in a few tablespoons of the cream and mix. Keep adding the cream a little at a time – it will thicken a little at first but keep mixing until it loosens. Once you have added all the cream, add the kirsch and vanilla, and use electric beaters to whip the cream to firm peaks.
-
step 4
To assemble the cake, brush each slice generously with liqueur then spread over a layer of jam. Put the widest slice on a large flat serving plate. Dollop over some of the cream along with a few cherries, then add another slice on top, offsetting the star a little to make a nice shape. Keep filling with cream and adding a few cherries as you go.
-
step 5
For the final slice, add extra cream, pile up with more cherries, the chocolate curls and dust with icing sugar. Finish with a good drizzle of the cherry syrup.
Note
To make your own chocolate curls for the topping, melt 50g of white chocolate in short blasts in the microwave until smooth. Pour onto the base of a baking sheet and spread out with a spatula, then chill. Take the chocolate-covered tray out of the fridge and leave for 3-4 mins. Use a large cook’s knife to scrape across the surface to make curls, then chill until you need them.
Our best Christmas desserts
Authors
Janine RatcliffeFood director
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