Woodland cake of panettone

To prepare the woodland cake of panettone, start with the mascarpone cream. In a saucepan, pour the water and sugar 1, stir and turn on the stove, bringing the temperature to 250°F: for this operation, a pastry thermometer is essential 2. When the mixture reaches 239°F, pour the egg yolks into a bowl and start whisking them with an electric beater. Once it reaches the temperature, pour the syrup in a thin stream with the beaters running 3.

Continue beating until the mixture cools to room temperature 4. Turn off the beaters and work the mascarpone with a spatula to soften it before adding the egg cream 5. Cover the mascarpone cream with plastic wrap and let it set in the refrigerator for at least 30 minutes 6.

In the meantime, take care of the panettone. We chose an 18 cm diameter panettone, so there is very little waste since the top will be discarded (you can reuse it to make some delicious cake pops). Proceed with the cuts using a serrated knife: first, make superficial incisions every 1.18 inches around the panettone, which will serve as a guide during the cutting. Then cut along the lines, just like for sponge cake 7: you will obtain 3 precise disks 8. For a clean and precise job, place the base of the panettone in a pastry ring set on a plate 9.

Spread a thick layer of orange marmalade 10 and then a rich layer of cream, carefully distributing it with a spatula 11. Finish the first layer by sprinkling with chocolate curls 12.

And at this point, start again with panettone 13, marmalade, cream 14, and finally curls. On the last layer of panettone 15.

pour some more marmalade and then the remaining cream and smooth carefully 16. Then cover with a glass dome and let set in the refrigerator for at least an hour 17. Meanwhile, you can move on to the decorations. Tie the cinnamon sticks, preferably small ones, with food-grade twine. Then rinse and dry the myrtle twigs. Finally, remember to clean the little animals you will use for decoration. For the last, brush the physalis with some marmalade 18.

Then roll them in sugar 19 and gradually place them on a tray with parchment paper 20. After the time has passed, take the cake out of the fridge and remove the ring. Finally, decorate the cake starting with the myrtle, arranged in a crescent shape on the surface 21.

Then add the frosted physalis 22, deer and fawn 23, and finally the cinnamon bundle. Sprinkle it all with a little snow (powdered sugar, that is) and your beautiful woodland cake of panettone is ready 24.