Naked Cake Di Panettone #youtubeshorts #italy #shorts #cake #skills #

By Bruno Albouze · 60 min

Ingredients

Instructions

1. Make the syrup: boil 350 g water with 350 g sugar for about 3 minutes, remove from heat and stir in 60 g orange blossom water; let it cool to lukewarm or room temperature.
2. Cut the panettone into 6 mm (¼ inch) slices.
3. Dip each slice briefly into the syrup without fully soaking it, then arrange on a cooling rack.
4. Whip the vanilla mousse ganache montée to medium-soft peaks.
5. Pipe a dot of filling in the centre of the cake board and place the first panettone slice on it.
6. Pipe a layer of vanilla mousse onto the slice and spread it evenly to the edges without overloading.
7. Repeat layering the panettone and mousse until the cake reaches 33 cm (13 inches) high.
8. Smooth the sides with a dough scraper, adding more mousse if needed.
9. Decorate with leftover mousse using a narrow star tip, if you have any, and top with dragon fruit balls and passion fruit mixed with a tablespoon of warmed neutral glaze.

Summarized from Bruno Albouze's video. Watch it for the details.