Claros Zucotto Panettone Cake With Ricotta And Marsala Wine Recipes

PANETTONE CAKE WITH LIMONCELLO

Steps:

• you will need a 9inch deep dish cake pan,coated with butter.
• preheat oven to 180 celcius.
• 1.whisk together the egg yolks,1/2 cup limoncello,sugar and milk until light and fluffy.
• 2.place a layer of panettone on the bottom of your cake pan.pour ¼ of the egg yolk mixture over top,add another layers of panettone and another 1/4 of the egg yolk/milk mixture.
• 3.keep layering until all the panettone and yolk mixture is gone.
• 4.press done panettone to make sure all is covered with liquid.
• 5.put in the oven for 30-40 minutes,or until liquid has set.
• put in fridge overnight,or for at least 5 hours.
• To serve:.
• flip cake over onto a platter,sift icing sugar over entire cake.
• mix 1/4 cup limencello with mascarpone and serve with cake slice.

PANETTONE CAKE

Steps:

• What you do:.
• Preheat oven to 325 degrees F.
• Grease a clean, empty 1-pound coffee can.
• Line bottom with a piece of waxed paper, cut to fit, and grease paper.
• In a large bowl beat eggs and sugar until thick and pale yellow, about 5 minutes.
• Beat in melted butter, lemon peel and extracts.
• In a small bowl, mix flour, baking powder and salt and blend into egg mixture alternately with buttermilk.
• Stir in almonds, raisins and dried fruit.
• Pour batter into prepared can and place on a baking sheet.
• Bake 55 to 60 minutes, or until bread is well browned and a toothpick inserted in center comes out clean.
• Cool bread in can for 10 minutes, then turn out onto a rack to finish cooling.
• (You may have to cut out the bottom of the can to push out cake.) To serve, cut into slices or wedges.
• Makes 1 loaf.