John Myers
Ticino Bread Cake (Torta Di Pane)
The perfect ticino bread cake (torta di pane) recipe with a picture and simple step-by-step instructions.
- 500 g Stale bread
- 1 liter Milk
- 2 piece Eggs
- 100 g Sugar
- 1 packet Vanilla sugar
- 1 piece Lemon grated zest
- 100 g Pine nuts
- 100 g Sultanas soaked in grappa
- 3 cl Grappa
- 100 g Chocolate powder
- 2 Msp Baking powder
- Powdered sugar
- 1 pinch Salt
- cut the bread into small pieces and place in a bowl
- Bring the milk with the chocolate powder and vanilla sugar to the boil and pour over the bread, cover and let it steep for at least 4 hours, preferably overnight. At the same time, soak the sultanas in grappa and let them steep
- Knead the bread well with your hands
- Beat the egg yolks with the sugar to a light, thick, creamy mass
- Mix lemon zest, pine nuts and sultanas, baking powder, 3cl grappa with the bread mixture and the egg / sugar
- Beat the egg white with the pinch of salt until it is stiff and shiny and fold it carefully into the cake mixture.
- Line a 28-diameter springform pan with butter and flour or with baking paper and pour in the mixture.
- Preheat the oven to 180-200 degrees and bake for about 60 minutes
- If you like, you can put roasted pine nuts on top and sprinkle with powdered sugar
- If someone does NOT love grappa in the cake, then add 50 grams of melted butter to the batter. The cake tastes best from day two and has a long shelf life
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