Panettone cake with pears, almonds and pineapples

March 29, 2022 by No Comments

This year I really wanted to make one cake for myself! Remember, I said that we sit down at the beginning of the year with Carrots and discuss what flavors, decors, packaging.

will be in new Easter cakes? So, when we stormed the tastes and ingredients, I suddenly realized that I wanted something “yellow”. I don’t know if you have such a perception of tastes, but I often talk about colors.

Beautiful, bright and interesting color combinations come up with nature itself, and tastes also blend well with each other. I remembered that we would have Italian pleated baskets in classic brown. 

This starting point was enough to sketch out a future recipe in a couple of minutes. We immediately wrote to Igor Nesterov that we will prepare the second recipe just like that.

I really like dried pear – it was the number one taste. I immediately added roasted almonds (brown color) to it, and finished it all with pineapples and almond nougat. 

At first it seems unusual, but if you think about it – this is an amazing combination, in fact, later, when we cut our products and tried it – it was WOW! The sweet and juicy pear comes on first, then the crispy almond chunks appear, and the link is the fibrous candied pineapple.

We have found fruits of such high quality that they will not even need to be soaked, on the contrary, the whole point will be in this. And to make it all come together, our phenomenal pastry has hints of almond and honey nougat on.

The palate. Here again the history of both colors and tastes is formed. When I bit off the first piece, which fell apart into those very fibers, I felt all the additives,

We have a classic Italian pasta topping on top, and then we cover it all with fondant. It will protect the product from drying out, add tenderness and festivity. 

The lipstick does not stick to hands, but remains tender and soft. You will definitely want to give such an Easter cake, so we prepared dozens of boxes, I chose a few to show you how much history is changing thanks to beautiful packaging.

By predicting your questions, we guarantee the quality and performance of the ingredients, and use them to prepare products. Use all substitutions at your own risk and understanding.

Pour water (80 g) at room temperature into the bowl.

Add strong flour (160 g) and Angel yeast (10 g). Leftover yeast can be frozen for 3-4 months.

Knead the dough with a hook attachment (or hands) until smooth. Roll the workpiece into a ball (we remove all the folds down).

Make a cross cut with a knife.

Place in a large measuring cup and cover with cling film .

Leave for 4-8 hours at a temperature of 20-21 degrees. As you can see, the biga will greatly increase in volume.


  • Almond flour – 100 g
  • Sugar panel – 200 g
  • Corn starch – 100 g
  • Protein – 120 g

Prepare the almond icing (pasta). It will have many features. It will protect the Easter cakes from drying out in the oven (meaning the dough will be able to rise better, will not burn), it will have a beautiful pattern after baking (turtle) and it will add texture and taste.

Combine all ingredients in a bowl and mix well until smooth.

Transfer the frosting to a pastry bag .

And put it in the fridge.

First dough

  • Biga – 180 g
  • Water – 340 g
  • Strong flour 13.5% – 520 g
  • White malt n / f – 10 g
  • Yolk – 80 g
  • Sugar panel – 140 g
  • Butter 82.5% – 140 g

When you are ready, and the biga grows, proceed to the first part of the test. Read carefully, there is nothing complicated, but you need to do everything well and consistently.

Of course, at this stage we are again using our strong flour .

Butter must be flattened between sheets of parchment to a thickness of 5 mm. And put it in the fridge. We make it so that the oil interferes better with the dough. The cubes are worse and longer rubbed into the dough, which means they heat up, which is bad. We use butter from New Zealandbecause it melts very slowly on the table, this will be very useful to us when kneading the dough. Look for butter that stays solid on the table for as long as possible (for example, 1000 lakes ).

In a bowl, combine water (340 g) and biga (180 g). Please note that we do not use the whole biga, but only 180 grams. Start stirring the mass a little with a hook at a slow speed, literally a minute.

In several stages, add strong flour (520 g) and white malt (10 g). Malt here acts as a natural dough improver, it will add the right flavor and help you work with the dough at all stages. Dough with the addition of white malt ferments faster, increases the gas-forming ability and extensibility of the dough. The crumb becomes more loosened, and the finished cake is larger in volume.

Here is an intermediate step, knead for 3-5 minutes at a slow mixer speed.

Add yolks (80 g). We do it gradually.

Knead the dough so that it becomes smooth, look at the photo. Only after that add sugar panel (140 g). Please note that the dough is well behind the walls of the bowl.

After all the sugar interferes with the dough, add cold butter (140 g). The idea is to drop a few small pieces into the bowl into the dough and knead. Then more and more. Dough, butter and room should be cold.

At the exit, you will get a smooth, elastic dough, with the same gluten window (with our flour , you will not have any problems at all).

In general, the whole batch should take 20-25 minutes, but still depends on the mixer.

Lubricate any container or large bowl with odorless and tasteless vegetable oil, we had grape oil .

Carefully transfer the dough into a container.

Make a note – the test level at the beginning. We also set time.

Remove the dough in a warm place (20-25 degrees) for 3-4 hours. The dough will increase in volume by 3-4 times. Various factors will play a role here – the temperature of the dough, the temperature of the room, and so on. Just watch.


  • Candied pineapple – 200 g
  • Dried pear – 200 g
  • Roasted almonds  – 100 g

While there is time, soak candied fruit. We took candied pineapple and dried pear of good quality, candied fruits are soft, we do not soak them. In fact, we took 300 grams each, the Easter cakes are large and it turns out a lot of them. But, in the recipe I indicate the permissible minimum, see for yourself – the filling in the cake plays a decent role.

Just prepare all the filling ingredients. Chop the almonds in half, and cut the pear into a 1 cm cube, like pineapples (we already have them in cubes).

Second dough

  1. First dough
  2. Strong flour 13.5% – 120 g
  3. Trimolin – 30 g
  4. Yolk – 80 g
  5. Sugar panel – 40 g
  6. Salt – 6 g
  7. Butter 82.5% – 40 g
  8. Honey nougat paste – 50 g

The second dough is the finish line to start baking Easter cakes.

Look, the dough has really increased in volume, and a gluten network has also formed.

Strong flour (120 g) and trimolin (30 g) are the first to go to the dough . It is the second natural dough improver, prevents staleness, makes the dough smoother, and prevents moisture loss during baking.

Knead at low speed until the dough is just smooth. Add yolks (80 g). After that sugar panel (40 g) and salt (6 g).

Then plates of cold butter (40 g). And at the end of the Montelimar honey nougat pasta (50 g), it has almonds that will work together with chopped nuts in the filling. If you want a more nutty flavor – use praline instead of pasta, almond with hazelnuts would be logical here .

See what the texture of the dough should be.

Let’s add our toppings.

Lubricate the surface again with odorless and tasteless vegetable oil .

Roll the dough into a ball (kneading down all the parts and seams). Cover with cling film and leave for 45 minutes.

Next, divide the dough with a scraper into pieces of 360 grams.

Then we roll up the final blanks. Flatten each piece into a cake and wrap it in an envelope. Next, turn over and round, that is, roll the dough on the table, as if tucking under the bottom.

Leave the blanks on the table for 10 minutes.

After 10 minutes, we put the workpiece in a special corrugated form . These are Italian pannetone molds , they have high wall strength. This will help during baking and after. We used molds measuring 134×95 mm. The form will be approximately 1/3 filled with dough. There are larger forms – 154×110 mm.

You will get 6-7 blanks (depending on the number of candied fruits and other factors).

We clean in heat (25-30 degrees) for 3-4 hours. We need the dough to rise to 1.5 cm from the edge of the mold.

For a conventional oven, it makes sense to divide the Easter cakes into two batches of 3-4 pieces so that there is enough heat inside. Therefore, some of the Easter cakes need to be removed in the refrigerator when they rise. And decorate the second and send it to the oven.


  • almond petals
  • Granella sugar
  • Powdered sugar

Next, from the bag, cover the Easter cakes with glaze (the diameter of the hole in the bag is about 5 mm). Sprinkle with almond petals and granella sugar . Then through a sieve powdered sugar (generous layer).

We bake at 180 degrees for 5 minutes, then at 150 for about 30 more. Better check with a needle thermometerso that the temperature of the cake inside is 94-96 degrees.

It is important to take the Easter cakes out of the oven and immediately pierce the bottom with metal knitting needles .

And hang them upside down for the night, otherwise they will settle, because the dough is very tender. A less convenient option is thick wooden skewers (you will need two of them per Easter cake).

It can be a hairpin in the workshop or just two stacks of books.

When I was at an exhibition in Italy, I remember being very surprised that the panettone was hanging upside down.

Easter cakes can be decorated with snow-white fondant (it should be slightly heated when applied). But first I dyed it with yellow dye . The advantage of fondant is that it stops sticking to hands in a minute, but at the same time it keeps Easter cakes and panettone from drying out, adding color and style. And it’s super easy to apply – heat it up a bit in the microwave to make it soft but viscous. Mix with the dye, and then collect a large ball of fondant in a tablespoon and place on the cake. Then spread the fondant with the same spoon from the center (top) to the edges. Decorate with dragee eggs .And in general, take a closer look at the “EASTER” section on the site , there are a lot of decors, packaging and other things.

When our Easter cakes hang down, you can pierce them in several places and fill them with honey nougat paste or, for example, praline – this will be a whole new level.

The final touch is a chocolate nest. How to do it, I told in the Easter cake – it’s elementary there. You need white chocolate dyed with Apple Green and a spatula .

Here’s what we got!

The cut we took at Stanfood School when we were making them.

Here are some box ideas. We have a lot of them in the Easter section .

And we also have different Easter gingerbread cookies .


Often you may have questions about ingredients, some cooking techniques, or perhaps you are looking for basic dough recipes, creams and sauces. In order to make the learning process easier, I have a ” Basics ” section on my blog which has a lot of useful information. I recommend that you familiarize yourself with it before asking questions in the comments to the recipe, it is likely that you will find the answers to your questions yourself.


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