Bauli il Pandora Di Verona is an all natural recipe leavened bakes cake. I have seen these in the stores before but didn’t know how they tasted. I had just revived it today. It looks very delicious. The cake comes in a cardboard packaging inside is the cake in a reusable bag. Open the bag and pour the package of confectionary sugar in. It comes in the package. Shake it up and your cake is ready to serve. The sugar leaves a delightful sweet accent. These cakes have an exceptionally long shelf life. When stored in the keep fresh bag. Do not discard the bag, always store leftover Pandoro inside it to stay fresh. For star slices cut from side to side in approximately 3/4″ slices. Traditional slices you slice in wedges from too to bottom. Try this also fruit, a dollop of mascarpone or ice cream or a scoop of gelato. Makes a fabulous French toast too.
I also had the chance to taste their Bauli authentic Italian il panettone di Milano oven baked cake. This is also a great tasting cake. You can just cut it and eat it. Or you can make panettone bread pudding. INGREDIENTS (0 serving) IL PANETTONE DI MILANO All Natural 1.5 Tbsp unsalted butter 3 cups heavy cream 8 extra-large egg yolks 2/3 cup real maple syrup 1 Tbsp vanilla extract 1 Tbsp cinnamon
Description In this recipe, Bauli Panettone turns into a silky custard that contrasts with a generous expanse of lovely golden brown crispness on top. Baking it in a “water bath” keeps it moist. Serve this elevated but easy twist on bread pudding after Easter dinner, or simply as the ultimate comfort food. Topping Powdered sugar Cinnamon Whipped heavy cream Fresh mint Step 1 Preheat oven to 325°. Step 2 Remove crust from the Panettone and cut into 1″ squares. Step 3 On a large baking sheet, arrange the Panettone squares in an even layer, and place in center of oven. Bake until crisp and lightly toasted. Remove from oven and transfer to a buttered 8″x10″x2″ dish. Step 4 In a large mixing bowl, whisk the egg yolks, maple syrup, vanilla and cinnamon until fluffy. Add the cream and whisk until well blended. Pour mixture over the toasted Panettone squares and set aside until soft and thoroughly soaked with the custard, turning them occasionally. Step 5 Cover the baking dish with buttered foil, piercing foil with a few small holes to allow steam to escape. Set the pudding inside a larger baking dish and then place in oven, adding hot water to the larger pan until it reaches halfway up. Bake for about 1 hour or until the custard is just set—an inserted toothpick should come out clean. Remove dish from water bath and place on a rack to cool slightly. Step 6 Dust with powdered sugar and cinnamon, and cut into 2½” squares. Top each with a dollop of whipped cream and a sprig of mint, if it’s in season. For more information click here.