Torta di pane from Micha Schärer

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Ingredients for 4 portions
  • 800 ml Milk
  • Pulp from 1 vanilla pod
  • 200 g QimiQ Classic, room temperature
  • 250 g White bread
  • 100 g Amarettini [Italian almond biscuits]
  • 60 g Sultanas
  • 1 tbsp Grappa
  • 80 g Almond slivers
  • 60 g Cocoa powder
  • 10 g Lime zest, grated
  • 1 tsp Cinnamon
  • 2 tbsp Pine nuts
  • 200 g Sugar
  • 3 Egg(s)
  • Powdered sugar, to dust
Method
1.
Pre-heat the oven to 150° C (conventionel oven).
2.
Bring the milk and vanilla to a boil.
3.
Whisk QimiQ Classic smooth, add the milk and mix well.
4.
Dice the bread and Amarettini in 1x1 cm cubes and soak in the QimiQ mixture.
5.
Soak the sultanas in the Grappa, and add to the bread mixture with the almond, cocoa powder, lime peel, cinnamon and pine nuts.
6.
Whisk the sugar and eggs together until fluffy and stir into the mixture.
7.
Pour into a 26 cm Ø cake tin lined with baking paper. Bake in the pre-heated oven for approx. 2-2.5 hours. Allow to cool.
8.
Portion the cake and serve dusted with powdered sugar.