Torta cremosa with panettone and mele

Ingredients for 4 servings:

• 250 g cake (Panettone)
• 2 small apples (e.g. Elstar)
• 3 eggs
• 40 g granulated sugar
• 350 g milk
• 1 organic lemon(s)
• 1 class jar of rum (approx. 30 – 40 ml)
• some butter for the mold
• Powdered sugar for dusting

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

sweet Italian casserole

Cut the panettone into equal-thickness slices, discarding the glaze and almonds, if present. Peel and thinly slice the apples, then drizzle with a little lemon juice to prevent them from browning. Butter a rectangular baking dish (approx. 20 x 30 cm), then place the panettone in it, brush with rum (or liqueur to taste), and smooth the surface. Spread the apples evenly over the surface. Crack the eggs into a bowl, add a pinch of salt, sugar, grated lemon zest, and milk, and beat for a few minutes with a mixer or whisk. Pour the mixture evenly over the torta, ensuring the apples and panettone are evenly coated. Bake at 180°C (top/bottom heat) for about 30 minutes on the middle rack, switching to fan-assisted mode for the last 5 minutes. The apples should be browned and the torta should have risen slightly; the consistency should be like a pudding. Serve the torta lukewarm, dusted with powdered sugar. Tips: You can also prepare the casserole in the morning and let it sit in the refrigerator until ready to bake. Serve with warm vanilla sauce or some crème fraîche and sour cream, mixed with vanilla sugar to taste.