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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.
Homemade Pandoro should be stored in a plastic wrap and placed in an airtight bag, it will keep for up to 7 days at room temperature. Freezing is not recommended. So if you are looking for a traditional Italian recipe this Christmas I hope you give this Pandoro Italian Christmas Cake a try and let me know how it turns out.
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.
The traditional Pandoro is made with vanilla but if you want to add something extra to it I would recommend lemon zest or orange zest. Our favourite was definitely orange. Where are the cup measurements? For this recipe I honestly think it’s very important that everything is precise, therefore the recipe is written in grams.
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