CakeChristmas
CakeChristmas
Whole panforte low and round, covered with a thin clear sheet of powdered marzipan. A quarter of the leaf is flexibly folded on top and reveals small pieces of almonds and candied orange, without part of cake removed.
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Sets to reveal / Cakes to share

Panforte under a Fold-Back Marzipan Sheet

A recipe by CakeChristmas / Updated on 30 October 2026.

A soft almond leaf masks some dried fruits reserved on the top of the cake.

20 cm panfort under soft 19 cm blanket / Cooked honey syrup, dense mixture and soft cooking

12Indicative portions
40 minPreparation
38 minBaking
3 hRest & Cooling
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A very thin cover of marzipan is laid without pressure on the panforte; a quarter folds to reveal the fruits.

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Original quantity: 12 servings.

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Preparation

  1. Line a 20 cm round mold with baking paper. Roast the almonds for 8 minutes at 150 °C and leave to cool.
  2. Reserve 30 g of roasted almonds and 30 g of peel for revelation. Mix the rest of the almonds and fruits with flour and spices. Heat honey and sugar to 118 °C with a thermometer.
  3. Pour the syrup over the dry ingredients and mix quickly with a solid spoon. Stir in the pan with the back of a lightly oiled spoon.
  4. Cook for 25 to 30 minutes at 150°C; the centre remains soft when heated. Cool completely at least 3 hours before unmolding.
  5. Spread the 60 g of reserved fruit over the cold cake, cutting them into small pieces to obtain a low layer. Spread about 60 to 70 g of marzipan in a disc of 19 cm, over 1.5 to 2 mm, between two papers. Keep the offcuts aside.
  6. Lay the leaf on the fruit without pressing it. Powder very lightly with icing sugar. In service, lift an edge with a spatula and gently fold a quarter of the sheet on itself, without erecting it vertically.

Preserve and Serve

10 days well packed in the cool and dry.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

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