Bread cake

Ingredients for 1 servings:

• 1 piece(s) vanilla pod(s)
• 1 liter of milk
• 5 rolls, from the day before
• Fat and breadcrumbs for the form
• 120 g biscuits (amarettini)
• 50 g sultanas
• 3 m.-sized eggs
• 50 g dark chocolate
• 180 g sugar
• Salt
• 1 tsp cinnamon
• 1 pinch of nutmeg
• 1 tsp lemon(s) – zest, grated
• 50 g candied orange peel
• 50 g candied lemon peel
• 100 g almond(s), ground
• 2 tbsp grappa
• 3 tbsp pine nuts
• 50 g butter
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Italian-style leftover cake

Split open the vanilla pod. Scrape out the seeds. Bring both to a boil with milk. Roughly dice the bread rolls, pour over the vanilla milk, and cover and let stand for about 3 hours. Grease a springform pan (or panetone pan; this makes 2 small cakes) and sprinkle with breadcrumbs. Crumble the amaretti biscuits and knead them with the bread rolls. Let them soak for another 5 minutes. Wash the sultanas and pat dry. Grate or break the chocolate into small pieces. Beat the eggs, sugar, a pinch of salt, and spices until creamy. Stir in the lemon zest, candied orange peel, candied lemon peel, sultanas, almonds, chocolate, and grappa. Mix the bread mixture with the egg mixture until a smooth batter forms. Spread into the pan. Sprinkle with pine nuts. Sprinkle butter on top. Bake in a preheated oven at 175°C for about 2 hours. Cover after about 1 hour if necessary. Increase the oven temperature to 250°C. Continue baking the cake for about 15 minutes. Remove from the pan immediately. Let cool. Dust with powdered sugar. Serve with whipped cream, espresso, and grappa.