Be prepared to be blown away!! This is by far the best Italian pudding cake you will ever have… Over Christmas this recipe uses panettone but any other time of the year you can make it with a good quality cake. This pudding cake is very similar to Italian tiramisu. But instead of the finger biscuit layers, layers of panettone or cake is used between the filling.
During the year I use vanilla cake for my cake layer in this recipe. If you are looking for a trustworthy recipe try this one: http://www.livingdelish.com/vanilla-sponge-cake/ it’s an easy to make vanilla recipe and I always have great success baking this cake.
Little tips:
Start a day before, by baking the cake for the layers. It’s easier working with a day old cake than a freshly baked and sometimes hot cake.
This recipe uses fresh eggs. If you do not want to use the fresh eggs in the recipe, you can simple just leave out the eggs and the caster sugar. Rather whisk in 50 g of icing sugar into the mascarpone and double cream mixture. Carry on with the recipe as normal.
Italian Pudding Cake
Serves : 12 – 14 people
Ingredients
1 Panettone (+/- 625g) OR 1 Vanilla cake (2 layers of +/- 20 cm)
6 Tablespoons of Tuaca liqueur or Triple sec liqueur
2 Large eggs, at room temperature
75 g caster sugar
500 g Mascarpone cheese, at room temperature
250 ml Double thick cream, at room temperature
125 ml Marsala wine
75 g Diced glazed cherries (Optional)
125 g Mini chocolate chips( Reserve 5 ml for topping)
100 g Shelled pistachios, chopped (optional, reserve 5 ml for topping)
2 Tablespoons pomegranate seeds (Optional, for topping)
Directions
If you are baking your own cake. Bake the cake a day before in a 23cm cake tin. Then slice each layer of the cake in two, so that you will have 4 layers when done. Lay your first layer of cake into a 23 cm spring-form cake tin. Set aside.
If you are using panettone cut the panettone roughly into 1 cm slices. And line the bottom of a 23 cm spring-form cake tin with a layer of panettone. Make sure there are no gaps.
Now Drizzle 2 tablespoons of the Tuaca or Tripple sec liqueur over the cake lining and make sure it is damp. Set aside.
Make the filling
Whisk the eggs and sugar until very light and frothy. If possible use an electric stand mixer to help you.
Very slowly whisk in the mascarpone and double thick cream, then slowly add in the marsala and keep whisking the mixture until its thick but still spreadable.
Remove 1 cup of this filling, cover it with cling wrap and store in the fridge. This will be used as topping when you want to serve the cake.
Now fold in the chopped cherries, pistachios (If using) and chocolate chips.
Assembling the Italian pudding cake
Spread a thick layer of the creamy filling on top of the cake set aside earlier. Place another layer or cake or panettone on top of the cream filling and drizzle again with the liqueur, continue by repeating the steps. (Cake/panettone – Liqueur – Cream filling, repeat)
Finish with a cake layer on top drizzled with liqueur. Use cling wrap and tightly wrap the cake, pressing down on top. Place in the fridge overnight, if Possible. This covered cake will last for 2 days in the fridge.
Once you are ready to serve the pudding cake, take the cake out of the fridge, unmould and place on a flat cake stand. Use the reserved cream mixture and spread on top of the cake. Now sprinkle with the reserved pistachios, chocolate chips and pomegranate seeds.
Serve & Enjoy!!
Variations :
Play around with toppings and fillings. Pretty much anything goes.
This picture has cherries and chocolate chips added to the filling, but only small chocolate Easter eggs as a topping.
