PANETTONE CAKE WITH LIMONCELLO
this was taken from Gennaro Cataldo from Good Food Bites. It is sooooo goood.This is the best way to use up unwanted panettone. It is best if left overnight in the fridge.
Provided by Mortadella1985
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- you will need a 9inch deep dish cake pan,coated with butter.
- preheat oven to 180 celcius.
- 1.whisk together the egg yolks,1/2 cup limoncello,sugar and milk until light and fluffy.
- 2.place a layer of panettone on the bottom of your cake pan.pour ΒΌ of the egg yolk mixture over top,add another layers of panettone and another 1/4 of the egg yolk/milk mixture.
- 3.keep layering until all the panettone and yolk mixture is gone.
- 4.press done panettone to make sure all is covered with liquid.
- 5.put in the oven for 30-40 minutes,or until liquid has set.
- put in fridge overnight,or for at least 5 hours.
- To serve:.
- flip cake over onto a platter,sift icing sugar over entire cake.
- mix 1/4 cup limencello with mascarpone and serve with cake slice.
Nutrition Facts : Calories 168.1, Fat 9.2, SaturatedFat 4.5, Cholesterol 237.3, Sodium 68.3, Carbohydrate 14.7, Sugar 8.5, Protein 6.8
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