John Myers
Bread Amaretto Cake
The perfect bread amaretto cake recipe with a picture and simple step-by-step instructions.
- 150 g Bread from the day before
- 3 Dl Milk
- 2 Egg yolks
- 50 g Sugar fine
- A little grated zest of an untreated lemon
- 50 Gr Sultanas
- 2 El Amarettto = 30 Ml
- 50 Gr Butter cooled to liquid
- 2 Proteins
- 1 pinch Salt
- 3 El Extra fine sugar
- 150 g Flour
- 50 g Food starch
- 1 Tl Baking powder
- 220 Gr Soft amaretti e.g. Fine Food at Coop
- 1 kastenform von 25 cm. Mit Butter ausstreichen und mit Mehl bestäuben.
- Preheat the oven to 180 degrees.
- Dice the bread and set aside in a large bowl.
- Mix the milk, egg yolks, sugar and lemon zest and pour over the bread. Cover and let stand for 30 minutes.
- Let sultanas with amaretto steep for 15 minutes.
- proteins. When the salt is stiff, beat the 3 tablespoons of sugar in the bar, continue to beat, set aside. Now heat the butter until liquid and set aside.
- Mash the amaretti well with a fork.
- Mix the flour with the baking powder and the starch. Put aside.
- Now puree the bread mixture.
- Add the sultanas with the amaretto liquid,
- Also add the liquid butter and stir.
- Now carefully and thoroughly fold in the flour mixture with the egg whites in long lengths.
- Spread one third of the mixture into the cake mixture, cover with the amaretti.
- Cover with the mixture and spread the remaining amaretti over the top again. Finally, cover with the rest of the mixture and smooth it out with a rubber scraper.
- 50. Bake for minutes in a hot oven at 180 degrees. Let rest in the tin for 15 minutes. Only then fall!
- It is best to let it rest for a night. This is the best way for the flavors to develop!
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