Italian bread cake

Ingredients for 1 servings:

• 1 vanilla pod(s)
• 1 liter of milk
• 5 rolls from the day before
• 120 g amaretti biscuits
• 50 g sultanas
• 50 g dark chocolate
• 3 eggs
• 180 g sugar
• 1 pinch of salt
• 1 tsp cinnamon
• 1 pinch of nutmeg
• 100 g almonds, ground
• 1 tsp, heaped lemon zest
• 50 g candied orange peel
• 50 g candied lemon peel
• 2 tbsp grappa
• 3 tbsp pine nuts
• 50 g butter flakes
• powdered sugar
• Fat and breadcrumbs for the form

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 6 hours

Split open the vanilla pod, scrape out the seeds, and bring both the rind and seeds to a boil with the milk. Roughly dice the rolls and pour over the vanilla milk. Cover and let the mixture sit for about 2.5-3 hours. Crumble the amaretti biscuits, knead them with the soaked rolls, and let them soak for another 5-10 minutes. Wash and dry the sultanas. Grate or finely chop the chocolate. Beat the eggs, sugar, salt, and spices until frothy, then stir in the almonds, lemon zest, candied orange peel, candied lemon peel, sultanas, chocolate, and grappa. Mix the bread mixture with the egg custard to form a smooth batter. Spread the batter into a greased and breadcrumb-coated springform pan, sprinkle with pine nuts, and scatter with butter flakes. Bake in a preheated oven at 175°C (top/bottom heat) for about 2 hours. After about an hour, cover with aluminum foil if necessary, as otherwise it will become too dark. After 2 hours, turn the oven up to 250°C and bake for another 15 minutes. Then remove the cake from the oven and, ideally, remove it from the pan immediately. Once cooled, dust with powdered sugar.