Veronese Christmas cake
( Il Pandoro )

Dissolve the baking powder and 25 g (1 oz) of flour in a little bowl in a few drops of warm water. Leave aside in a warm place for about 15 minutes.
Meanwhile mix 60 g (2 oz) of flour, 25 g (1 oz) of sugar, one egg and a knob (25 g - 1 oz) of melted butter in a bowl. At this point add the leavened dough, knead well and cover with a tea cloth. Let it rest for about an hour.
After an hour mix 120 g (4 oz) of flour, 40 g (1 1/2 oz) of sugar, a knob (25 g - 1 oz) of melted butter, one egg, 2 egg whites and the salt in another bowl. Add the leavened dough, prepared before, and knead very well for 10-15 minutes, using 50 g (2 oz) of flour a little at a time. The dough must be elastic. Make a ball, cover with a tea cloth and let it rise for at least 3 hours.
Attention to the following steps!
Roll the dough out on the floured work surface with a rolling pin. Dot the surface of the dough with 120 g (4 oz) of soft butter. Incorporate it by rolling the dough up on itself several times. Every time flatten it out again with the rolling pin.
Let it rest for 15-30 minutes. Then repeat the process above several times. Let the dough rest for another 30 minutes.
Butter a deep cake tin (octogonal-star cake tin) and sprinkle with sugar. Put the dough into the cake tin and let it rise until it has reached the edges of the tin.
Meanwhile preheat oven to 180°C.
Bake for 30-40 minutes.
Open the oven. Take away the tin from the oven when it is cold.
Remove the cake from the tin and sprinkle with icing sugar before serving it.

What's the right wine for " Veronese Christmas cake "?

Our suggestion is: Recioto di Soave D.O.C.G. (sweet wine from Verona)