chef christmas cake Italy Recipe

  • Dosage per 10 people
  • for the cake
  • for cream

  • Preparation time

    Preparation: 50 minutes

  • total time

    total: 50 minutes + 1 hour break

chef christmas cake
chef christmas cake

How to make a chef’s Christmas cake

First, prepare the cream. Mix the egg yolks and sugar, add the cornflour and vanilla, stir, then also add the warmed milk, bring to the boil and cook over low heat, stirring constantly, until a smooth, thick cream is obtained.
Transfer to a large plate, cover with plastic wrap, and let cool.

You can also make a syrup by combining 1 glass of water and 1 tablespoon of sugar in a saucepan, bring to a boil, then turn off the heat and add the rum (alternatively, while the syrup is cooking, add the zest of 1 orange). Additionally, avoid rum). .

Whip very cold cream from the refrigerator and add to the chilled cream, stirring gently to avoid deflating the cream.

Let’s get to the trickiest part. Place the three sponge cake disks on your work surface and cut them out. You will need to obtain a total of 6 different discs.
You need to cut out one circle with a diameter of 17 cm and one circle with a diameter of 5 cm plus a star from the first disc. From the second disk there is one circle with a diameter of 20 cm. From the third disk there is one 13 cm circle, one 9 cm circle, and one 5 cm circle.

Place a 20cm disk on a plate, moisten it slightly with syrup, then pour in the cream and cover with a second 17cm disk.

Wet and stuff the second disc in the same way and cover with a third 13 cm disc.
Wet it, stuff it, cover it with the fourth 9cm disk, wet it too, and stuff it.

Make the top tier of the cake with two 5cm discs, wet the first disc and fill it, and place the second disc on top of everything without filling.
The cream itself then acts as a glue to create a kind of Pavesini fence on each level.

You will need to create 5 different pavesini palisades, one for each level of the cake.

Chop the chocolate and melt it in the microwave (or hot water bath).

Using a spoon, slowly drizzle the melted chocolate over the pavesini. This creates the decoration, but also acts as the glue between the chocolates once it hardens.
Let the chocolate dry, then decorate with a little powdered sugar.

Chef’s Christmas cake is completed. All that’s left to do is add stars and serve.

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