Leftover Pandoro Cake with Crumb Topping Pandoro Cake, a layer of leftover Italian Christmas Pandora, filled with a creamy Italian Pastry Cream, and a little Hazelnut Cream Spread. Total Time 45 mins Prep Time Cook Time | Chilling Time 30 mins 2s 15 mins No ratings yet Course: cake, Dessert Cuisine: Italian Servings: 10 servings Calories: 181kal__ Author: Rosemary Molloy Ingredients ‘+ 5-6 slices Pandoro = 1/4-cup strong coffee ‘+ 1/3 cup Nutella (spreadable)** PASTRY CREAM + 1/2 cup milk + 1/2 cup cream + 3 large egg yolks + 3 tablespoons granulated sugar ‘+ 1/4 teaspoon vanilla ‘+ 13/4 tablespoons all-purpose flour **If your Nutella is too hard then either warm it up in the microwave or in a small pot of boiling water, just until it is spreadable. Instructions ITALIAN PASTRY CREAM 1. Make the cream first, in a medium pot, over medium / low, heat the milk and cream, do not boil. Remove from heat and let cool to warm. 2.1m a another medium pot add the yolks and suger, whisk together until combined, then add the flour and vanilla, whisk until smooth. 3. Place the pot over low / medium heat, add the warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate 30 minutes. Give the cream a good stirring before spreading on the cake slices. 4, Pre-heat oven to 350F (1800). Grease and flour an 8 inch (20 cm) cake pan. 5. Line the cake pan with about 3-4 of the Pandoro slices (make a small border of approximately 1/2 - 1inch (2cm) ), do not overlap the slices cut them to fit if needed. The remaining slices cut into small cubes (crumbs) and set aside.6. Spoon the coffee over the slices of Pandoro. Spread the Italian Cream evenly over the sliced Pandoro. Spoon the spreadable Nutella over the cream filling** and top with the crumbs, press down gently and bake for approximately 15 minutes. Remove and let cool then refrigerate for 2-3 hours or even overnight. Dust with powdered sugar and serve. Enjoy! **1 spooned the Nutella on top first then gently spread it with a spatula knit Nutrition Calories: 181kcal| Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 69 | Cholesterol: 88mg | Sodium: 96mg | Potassium: 86mg | Sugar: 159 | Vitamin A: 2901U | Calcium: 49mg | Iron: Img Leftover Pandoro Cake with Crumb Topping https://anitalianinmykitchen.com/pandoro-cake/