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 tsp | fennel seeds |
| 2 tsp | Vanilla extract |
| 3 tsp | 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 Original-Profi Collection® serving pan until the apples are soft. Caramelize in 2 tbsp sugar. The silicone spatula from the same collection is perfect for turning.
Step 2 of 8:
Remove the apples from the pan. Line the pan with parchment paper.
Step 3 of 8:
In the small pot of the Fissler Original-Profi Collection®, caramelize 115 g sugar with 3 tbsp water. Pour the caramel into the parchment-lined pan. Swirl it so the entire pan bottom is coated. Do not rinse the pot.
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 pot. Use the spatula to loosen the remaining caramel. Dissolve 100 g sugar in it.
Step 6 of 8:
Pour the caramel milk over the finely chopped bread and let it 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, and 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 immediately invert. Cut into small cubes and enjoy with espresso.
