Italian Christmas Cakes with Raisin Cream Filling
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 50 min.
Ready in
Ingredients
for
10
- For the panettone
- 2 eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 4 ½ cups all-purpose flour
- ½ oz quick-rising active dry yeast
- ½ cup caster sugar (scant)
- ½ tsp salt
- ½ tsp Mixed spice
- ⅞ cup warm milk
- 1 cup butter (scant)
- ½ cup raisins (mixed)
- ½ cup golden raisin (mixed)
- 1 cup chopped Candied fruit
- milk (for brushing)
- For the mascarpone cream
- 3 egg yolks
- 3 Tbsps sugar
- 1 ½ cups Mascarpone
- 3 ½ ozs raisins
- To decorate
- powdered sugar
- Cranberry (optional)
Preparation steps
1.
Beat the eggs and yolk with the vanilla and set aside.
2.
Mix together the flour, yeast, sugar, salt and spice in a mixing bowl. Add the warm milk and egg mixture, and beat to a very soft, sticky dough. Cover with cling film and leave in a warm place until the dough has doubled in size.
3.
Line 10 muffin tins with non-stick baking paper, so that the paper comes well above the tins to make a collar.
4.
Work the butter, fruit and peel into the risen dough with your hands. Cut into 10 equal pieces and place a piece into each tin. Cover as before and leave in a warm place until very well risen.
5.
Heat the oven to 190°C (170° fan) 375°F gas 5.
6.
Gently brush the panettone with milk. Bake for 20-30 minutes until golden. Place on a wire rack to cool.
7.
For the mascarpone cream: whisk together the egg yolks and sugar until thick and foamy. Beat in the mascarpone and stir in the raisins.
8.
Cut the tops off the panettone, scoop out a little of the crumb and fill with the mascarpone cream.
9.
Replace the lids and sift icing sugar over the top. Serve with cranberries if liked.
