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Panettone Cream Cake with Strawberries and Pistachio

Name: Panettone Cream Cake with Strawberries and Pistachio
Ingredients: 85 g heavy cream; 2 gelatine sheets (bloomed); 160 g white chocolate, chopped

by cedriklorenzen 63 ingredients 58 steps

This is a panettone-based cake that worked better than I expected. It started as part of a brand collaboration, but I wanted to do something a bit more interesting than just serving it as is. Using only two slices for a cake might feel a bit unnecessary — and honestly, I get that, as panettone on its own is already very good. But layered with cream and strawberries, it turns into something quite different. It’s soft, light, and surprisingly balanced. I used a raisin panettone (mainly because that’s what I had), which adds a slightly deeper flavour and works well with the strawberries. If you want something cleaner, for example, a plain or pistachio version would be a great option. It’s a simple idea, but the cream needs to be handled carefully to keep it smooth and stable. Get that right, and it’s an easy way to make something that feels a bit special. For this recipe, I used an 18 cm diameter, 6 cm high cake ring. Difficulty – Intermediate

Ingredients

85 g heavy cream

2 gelatine sheets (bloomed)

160 g white chocolate, chopped

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Panettone Cream Cake with Strawberries and Pistachio

Ingredients

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