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First, add the mascarpone to a bowl and add the liqueur and powdered sugar (photos 1 & 2). Beat the mixture with an electric mixer until combined (photos 3 & 4). Next, add the chopped white chocolate and pistachios and mix together with the mascarpone mixture (photos 5 - 7). Cut the pandoro cake four times to create five sections (see photos 8.
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Prepare the pandoro cake by carefully cutting it horizontally with a serrated knife into 5 separate tiers. Set aside. In a large bowl, combine the mascarpone, powdered sugar, heavy cream, orange zest, almond extract and salt. With an electric mixer or by hand, whip until the mixture forms stiff peaks. Do not overmix, as it can curdle. Set aside.
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Traditionally, a pandoro cake is supposed to be cut vertically into thick wedges, similar to panettone. But recently, it has become more common to cut it horizontally to take advantage of its star-shaped cross-section. The star-shaped slices are then stacked atop each other again. Only the points are deliberately misaligned so that the pandoro.
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On a baking board pour 200g of flour and form a crater inside of which pour 2 spoonfuls of sugar, 20g butter, 1 egg and 2 egg yolks, a pinch of salt and the vanilla. Take the previous mixture from the warm corner and knead it into this new mixture. Add a little more flour if necessary to eventually obtain a soft elastic dough. Leave for 4 hours.
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Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20 cm) cake pan. Line the cake pan with about 3-4 of the Pandoro slices (make a small border of approximately 1/2 - 1 inch (2cm) ), do not overlap the slices cut them to fit if needed. The remaining slices cut into small cubes (crumbs) and set aside.
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To prepare the pandoro cake start by preparing the custard. Place all the egg yolks in a bowl, add the sugar and stir with a spatula 1. Leave to one side for a moment and stir occasionally; in the meantime, heat the milk in a saucepan. Remove the seeds from the vanilla bean and add them to the milk, along with the emptied bean 2.
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Lay the pandoro on its side and slice the bread into 5 equal sections. The largest slice creates the base of our Christmas tree, place it on your working surface with the cut side facing upward. If using, brush the cake with rum, excluding the tips. Next, spread a layer of the sweet ricotta over the entire base.
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In a large bowl beat the cream and vanilla until soft peaks form, sift in the powdered sugar and beat until stiff peaks form. Add a heaping tablespoon of the Chantilly cream to the pastry cream and stir to combine. Gently fold the remaining Chantilly cream into the pastry cream until completely combined.
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In the stand up mixer add the first dough, the flour, sugar, honey, egg yolk, zest, vanilla and salt, start to knead on low medium speed (#2) for 1 minute, then add the egg one at a time, then continue to knead for 30 minutes, the dough should pull away from the sides of the bowl. Butter a medium Pandoro Pan. (6ร7ยฝx7ยฝ inches/ 15x19x19 cm.
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Italy's antitrust authority has already fined Ferragni 1 million euros, and the pandoro cake-maker Balocco SpA 420,000 euros. The authority last month accused Ferragni's companies and Balocco.
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Add the mascarpone, and lemon zest, extract in another bowl, and beat with an electric mixer until well combined. Gently fold the mascarpone mixture into the whipped cream mixture until evenly combined. 3. Assemble the Cake: Place the bottom piece of the Pandoro on a serving platter or cake stand.
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Instructions. In a saucepan combine 1/4 cup water with 1/4 cup of the sugar and bring to a boil. Remove from the heat and stir in 1/4 cup of the Cointreu or rum. Reserve. In a standing mixer combine the yolks and the remaining 1/2 cup of sugar and beat for 5 minutes until light yellow and fluffy.
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Cover the bowl with a kitchen towel and let rise in a warm place for 2 hours. Sift 1 1/3 cups of the flour onto your work surface and combine it with 1/4 cup of the sugar. Place the risen dough on top; add 3 of the egg yolks and 3 tablespoons of the butter. Knead well and then shape the dough into a ball.
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In the bowl of stand mixer fitted with the whisk attachment, add the whipping cream, sugar and vanilla extract. Whip until stiff peaks form. Add the nutella to a microwave-safe bowl and microwave for approximately 30 seconds, or until soft and easily spreadable. Start with the first (bottom) layer of the pandoro.
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Both Ferragni and the cake company chief, Alessandra Balocco, are being investigated for aggravated fraud. Balocco was also fined โฌ420,000 by the anti-trust agency for misleading consumers.She.
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ROME (AP) โ An Italian company that makes a popular Christmas cake said Tuesday it acted in "absolute good faith" in offering a special edition in 2022 featuring the logo of Italian influencer Chiara Ferragni that has landed both under investigation by prosecutors.. Italy's antitrust authority has already fined Ferragni 1 million euros, and the pandoro cake-maker Balocco SpA 420,000 euros.