Milanese pastry chef Davide Komaski and his team have prepared a traditional Italian Christmas panettone cake. Davide used 50 kilograms of flour, 38 kilograms of butter, 25 kilograms of sugar, took egg yolks, various raisins, chocolate and other additives.
This large-scale confection was presented in the central part of Milan, in the Vittorio Emanuele gallery during the Festa del panettone. It took 100 hours to make the cake.
This panettone is expected to land in the Guinness Book of World Records as the world’s largest Christmas cupcake soon.
What is Panettone
A fragrant cake made from yeast dough with candied fruits, dried fruits, vanilla and lemon zest is a traditional dish on the Italian Christmas table. On average, it takes about 36 hours to cook. At the same time, after baking, the cakes should lie down or “hang” for another 10 hours.
Every year from Milan, panettone is delivered to shops throughout Italy, as well as sent abroad. Many bakers admit that they inherited the recipes from the older generation. Technology has not changed for decades, and this is the secret of its popularity.
Three-quarters of Italians consider panettone to be a classic Christmas pastry. It is usually eaten with a spoonful of mascarpone or washed down with sweet liquor.