Earlier this month David Herbert from the Australian did a food story titled Festival al fresco in short is list of beautiful outdoorsy food suitable to an Australian Christmas, well outdoors. But we all know on the east of Australia at the moment the only thing going on outdoors is boating down streets and swimming to the letterbox!
Anyway, back to the story... so Mei Yen Chua the author of Brisbane's Budget Bites and my twitter and foodie friend tweeted about making a Panettone Triffle Cake and how yum it was. I was all over that like a fat kid on a smartie and got the details STAT! For any other wog or wives of wogs you will know that the dry cake which is Panettone is in ample supply at any festival, Christmas, Easter, Birthdays, funerals.
So I plan to action this cake with Mei's twist and a little twist of my own.
This is the adapted recipe.
Panettone Trifle Cake
This is based on an old family cake recipe, replacing the sponge cake with a panettone (Italian Christmas bread). Thick slices of this citrus-flavoured bread are brushed with orange syrup and layered with cream and raspberries (or strawberries, if desired), giving you an almost instant “trifle” cake.
Syrup Grated zest 1 orange Juice 2 oranges 3 tablespoons caster sugar 2 tablespoons Grand Marnier or Cointreau
Cake 500g panettone 500ml cream 400ml custard (Pauls Premium Custard in tub is my choice) Zest 1 orange 2 tablespoons caster sugar 2 punnets raspberries 2 punnets strawberries 1 Mango
To make syrup, combine zest, juice and sugar in a small saucepan over a medium heat and bring to boil, stirring to dissolve sugar. Simmer for 1 minute then leave to cool. Stir in alcohol.
Remove paper from panettone. Slice off 3 rounds about 2.5cm thick from bottom. Save rest of panettone to eat later.
Brush or drizzle each of the rounds with syrup.
Beat cream, orange zest and caster sugar together until it forms soft peaks.
Place one of the rounds on a platter and cover with a layer of custart and whipped cream. Top with some fruit. Repeat with remaining panettone rounds, drizzling with any remaining syrup.
You will now have a three-layered cake.
Cover top and sides with custard cream, topping with remaining fruit.
Serve immediately, or chill for up to 2 hours. Serves 8
Mai has told me that it betters with age! I will let you know how it goes!
Posts script: It was amazing! Even better the next day. If you are going to use frozen berries make sure they are very good ones. My custard and cream variation was THE BEST!
Mamma of four and lover of one. I threw in my CBD based career to become a full time mamma, traveller, amateur food critic, daily dinner creator, professional bed maker, cubby house builder while budgeting my heart out to make it happen. I have got carry-on plane travel down to a fine art but kid wrangling for me is like herding cats.I’m a prolific scarf wearer and like to do these things while exploring Brisbane, Melbourne and Sydney.