Panettone Cake

Method

1. Prepare the syrup: in a saucepan, combine sugar and water. Heat until boiling, then let it cool. Flavor with orange liqueur (or infuse orange zest while boiling for a non-alcoholic version).
2. Prepare the white cream: in a bowl, mix mascarpone, condensed milk (or powdered sugar), eggs, and liquid fresh cream. Beat with an electric mixer until thick and creamy (about 2 minutes).
3. Prepare the hazelnut cream: in a bowl, mix mascarpone and hazelnut spread. Gently fold in whipped cream until smooth and airy.
4. Cut the panettone into two horizontal discs using a serrated knife. For even cuts, use a guide like a thick object to run the knife along.
5. Assemble the cake: place one disc on a serving plate. Moisten with a little syrup. Pipe or spoon dollops of white cream over the disc. Then create a spiral of hazelnut spread on top.
6. Place the second disc on top and moisten with syrup. Spread the remaining hazelnut cream over it, making decorative dollops. Refrigerate for at least 2 hours.
7. Before serving, dust with cocoa powder and decorate with gold leaf or golden sprinkles.