Break the eggs 1 by 1 in a bowl and beat them with a mixer. Then add the sugar.
Caramelize the sugar at the bottom of the form in which you'll be baking.
Cut the panettone into slices, then into halves, to make it easier to arrange. It's best if it's not too soft. I used a store-bought, drier one with raisins and sugar on top.
Use a cake form with a hole or adjustable ring. Pour a little of the mixture into the form. Then arrange slices of panettone. Pour on egg mixture.
Arrange the remaining panettone and pour on more mixture. Continue in this order until you've filled the form. The panettone needs to get soaked well. Bake in a preheated 356°F (180 °C) oven until ready. Once the cake cools, take it out of the form.