Bread cake with hazelnuts

Mar 04, 2021
Torta di pane con nocciole

INGREDIENTS

  • 240 g of bread
  • 700 ml of milk + 150 of cream (or all milk)
  • 150 g of sugar
  • 50 g of butter
  • 150 g of amaretti biscuits
  • 75 g of dark chocolate (for me 70%)
  • 1 tablespoon of bitter cocoa
  • 1 egg
  • 100 g of hazelnuts
  • 75 g of raisins
  • a small glass of brandy (or marsala)

PROCEDURE

  • Heat the milk and cream with 115 g of sugar and the butter, let it melt.
  • In a bowl, place the bread in pieces (even whole slices are fine, you can break it up when it is softened).
  • Pour the milk over it and leave to soak (even overnight like I did).
  • Soak the raisins in the liqueur.
  • Take the bread bowl and break it up well with a fork or your hands. Add the crushed amaretti, chopped chocolate, cocoa, lightly beaten egg, 2/3 of the chopped hazelnuts and the squeezed raisins. Mix everything ... even with your hands is fine.
  • Line a baking tray with baking paper (to make it stick well you can wet it and squeeze it well).
  • Pour the mixture and distribute the hazelnuts on top, some whole and some crumbled.
  • Bake at 180° for about an hour (in my oven 170°, so adjust according to the power of your oven).
  • You can serve it cut into slices.

Find out more!

Crostata fiore
Feb 25, 2021