You all know my Italian roots, so it may come as a surprise that as an Italian family, none of us bakers in the family ever made Panettone at home. We all knew that baking this at home was time consuming and even my paternal nonna, who was a very serious baker, would leave it to the pros. Every holiday, she would simply place an order with our local Italian bakery and “voila” fresh, delicious Panettone would magically appear at our home in time for us to polish it off before it even left the pretty wrapping it came in.
This cake was never going to be made. I was to busy this past weekend, I was hosting my annual Hot Chocolate Party for my girlfriend and I was cooking up a storm and figure that Hot Chocolate + Chocolate cake was NOT a match made in heaven, so I put it on my list to skip it.
But then on Monday, actually late Sunday, the posts from my fellow bakers started to trickle in and words like “light as a feather and as soft as a whisper”, “EPIC”, “Everything a cake should be”, “the caramel whip cream is to die for”…were written all over the place, and the praises continue in our Baker Facebook group, where it seem this cake was the talk of the town. I was sucked in and posted that I was on my way to the kitchen to see if this cake was going to be the belle of the ball in Casa P.
This tart almost did not get made. There were so many issues that at one point I told myself to forget it and to move to the next recipe in the line up.
Beside the Key Lime pie, a Pecan pie is the only other pie that I would take the time to eat. The only issue I have with them, is that most of the pecan pies out there are a sugary mess. I usually cannot get pass the first bite, before I have my fill and the rest is forgotten and ends up in the trash.