Venetian bread cake
This recipe comes from @dukkah.and.greens and is prepared using the Original-Profi Collection®.
1 h
Total Time
45 min
Cooking Time
15 min
Preperation Time
Ingredients
| 500g | apples |
| butter | |
| 2 tbsp. | sugar |
| 115g | sugar |
| 3 tbsp. | water |
| 375g | white bread |
| 300ml | milk |
| 100g | sugar |
| 4 | eggs |
| 40 | pine nuts |
| 50g | raisins |
| 1 TL | fennel seeds |
| 2 TL | vanilla extract |
| 3 TL | Vin Santo |
| juice of half a lemon |
Instructions
Step 1 of 8:
Cut 500 g apples into small cubes. Fry with a little butter in the Fissler Orginal-Profi Collection® Serving Pan until the apples are soft. Let 2 tbsp. sugar caramelize. The silicone spatula from the same collection is perfect for turning.
Step 2 of 8:
Remove the apples from the Frying Pan. Line the Frying Pan with baking paper.
Step 3 of 8:
In the small saucepan from the Fissler Original-Profi Collection®, caramelize 115 g sugar with 3 tbsp. water. Pour the caramel into the Frying Pan lined with baking paper. Swirl it until the entire base of the pan is coated. Do not rinse the saucepan.
Step 4 of 8:
Place 375 g white bread in small pieces into a large bowl.
Step 5 of 8:
Heat 200 ml cream and 300 ml milk in the small saucepan. Use the spatula to loosen the remaining caramel. Let 100 g sugar dissolve in it.
Step 6 of 8:
Pour the caramel milk over the chopped bread and leave to soak for at least 30 minutes.
Step 7 of 8:
Then lightly beat 4 eggs and add them to the bread. Add 40 g pine nuts, 50 g raisins, 1 tsp. fennel seeds, 2 tsp. vanilla extract, 3 tsp. Vin Santo, the apples, the zest and juice of half an untreated lemon. Mix everything together and fill into the Fissler Original-Profi Collection® Serving Pan.
Step 8 of 8:
Smooth the top. Bake at 180 degrees (top and bottom heat) for approx. 45 minutes. Then turn out immediately. Cut into small cubes and enjoy with an espresso.
