Pandoro charlotte: the soft, delicious and quick cake!
published on 13 January, 2022 at 15:30
Here's a delicious way to take pandoro or sponge cake to the next level!
INGREDIENTS
1 pandoro;
50 g (¼ cup) sugar;
3 egg yolks;
3 egg whites;
2 sheets of gelatin;
60 ml (¼ cup) warm water;
250 g (1 cup) mascarpone;
40 g (⅓ cup) chocolate chips;
60 ml (¼ cup) milk.
50 g (¼ cup) sugar;
3 egg yolks;
3 egg whites;
2 sheets of gelatin;
60 ml (¼ cup) warm water;
250 g (1 cup) mascarpone;
40 g (⅓ cup) chocolate chips;
60 ml (¼ cup) milk.
METHOD
- Cut the base of the pandoro and place it into a 22-cm baking pan.
- Cut the tips of one pandoro slice and fill any gaps on the base of the mold.
- Take 2 slices of pandoro and cut each one into 4 pieces as shown in the video.
- Place quarters around the base to cover the sides completely. SOak everything with milk.
- Beat egg yolks with mascarpone, melted chocolate, and gelatine, soaked in warm water for 10 minutes.
- Separately beat egg white with sugar until stiff.
- Fold egg whites into the yolks mixture.
- Pour half of the cream into the pan, top with pandoro slice and soak it with milk. Pour leftover cream on top,
- Let the cake sit in the fridge for 4 hours before slicing and serving.
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