Panettone Triffle Cake

Well this is how it started....

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!