A few years ago I found a reliable source for these Pandoro cakes here in Los Angeles. Claro’s Italian Markets, with 6 stores in the LA area (Locations) always has a great selection. Since we usually spend our Thanksgiving at my sister’s in the Palm Springs area, it has become a mini-tradition to pick up the Pandoro, and other treats, at Claro’s on our way home.
This year I am going to do my traditional Limoncello cream filled version, but I bought another Pandoro just to have plain. We were served it both ways during our Christmas trip to Sicily, so I figured I would give my guests the option.
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PANDORO CHRISTMAS TREE CAKE WITH LIMONCELLO WHIPPED CREAM
Cooking Time: 0
Servings: 10-12
Preparation Time: 30
INGREDIENTS
1 Pandoro Cake – found in local Italian markets in the US and Italy
1 pint whipping cream
1/2 cup Limoncello – I use my own homemade version
Colored sprinkles (optional)
DIRECTIONS
Prepare just a few hours before your party or the cake can get a little soggy
Slice Pandoro cale horizontal into 5-6 slices
Set slices aside in order from bottom to top
Starting with the bottom slice, place on decorative plate or platter
Set aside 1/4 cup of Limoncello
Whip the shipping cream along with remaining 1/4 cup of limoncello
Using pastry brush, “paint” cut part of this layer with reserved limoncello until just damp
Spread top with whipped cream mixture
Top with 2nd layer of Pandoro cake, offsetting the points to resemble branches of a a Christmas Tree.
(It is ok if some of the whip cream drips out between the layers as it give it the effect of snow on the Christmas tree.
Repeat “painting” with Limoncello and Limoncello whipped cream for addition layers, alternating the points.
Top the tree with the last of the limoncello whipped cream
If desired, lightly shake colored sprinkles over all to complete Christmas tree effect.