Raspberry Panettone Christmas Cake

Need to say, that this is the most easy cake I’ve ever made. I found this amazing recipe in Jamie’s Oliver “Food Revolution” cookbook and I’ve really liked the idea to make a superior dessert with minimum efforts.

Here is what Jamie Oliver says about this cake: “Panettone is a brioche-type bread from Italy. It comes in loads of different sizes – I’ve used a large one here but you could easily adapt the ingredients to make a smaller cake. Cakes don’t come much simpler than this one and the nice thing is that, even if it’s assembled roughly and things aren’t exact, it will still look cute. You’ll probably have a bit of panettone left over so keep in mind that it’s brilliant torn up for a layer in trifle or eaten toasted for breakfast”.
I’ve changed a few ingredients (like always =)), but I’m sure you will like it!

Raspberry Panettone Christmas Cake

  • Prep Time: 10 minutes
  • Cook time: 30 minutes





























































































































































































































































    Ingredients:

    Instructions:

    Place the heavy cream in a large bowl. Add confectioners sugar and vanilla extract, whisk together until the cream forms nice thick peaks. Add sweet condensed milk and mix just to combine. In a small sauce pan combine port and raspberry jam, bring to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes. Let to cool. Cut the Panettone cake into approximately 3/4 - 1-inch slices. You should get 3-4 slices. Lie a slice on a plate and drizzle over a few tablespoons of warm raspberry syrup. Reconstruct the Panettone by re-layering the slices of cake with the cream and raspberry syrup equally in between all the layered pieces. Repeat until all the layers and cake have been reconstructed. Spoon the remaining cream over and smooth it gently over the top and sides of the cake. Pat the top with the knife to create little peaks. Sprinkle the toasted almond slices, gently pressing them against the side of the cake so they stick to the cream. Place the raspberries on the top. Finish with a generous amount of dark chocolate shavings.
    Author: Voloshyna

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