Panettone stuffed with chestnuts

Turn the panettone, incidetelo on the bottom with a knife, leaving a 1.

5 cm edge then, penetrating more and more with the asportatene knife inside.

Obtained from the cut a couple of inches that you will set in place.

Whip the cream, zuccheratela with a tablespoon of icing sugar then add the broken Brown.

Sprinkle with a little kirsch inside the cake then pour in the cream mixture, making it go down well.

Then close the surface level with the base cut out and press it down slightly.

Keep the cake in the fridge, upside down, for at least 3 hours.

Before serving sprinkle with icing sugar.

NB.

It is possible to prepare the cake with a few days in advance as long as is kept in the freezer.

The pass in the refrigerator approximately 3 hours prior to lunch.