Torta di pane

Swissmilk’s Torta di pane soaks supplied stale white-bread pieces in boiled milk, mashes them with a fork and mixes in amaretti, eggs, cocoa, fruit preparations and grappa. Pine nuts finish the cake before its long bake.

The bottom of a twenty-four-centimetre springform is lined with baking paper. Its edge is buttered and dusted with flour.

Milk is brought to the boil and the pan removed from the heat. The supplied stale white bread, without its crust and cut into pieces, is added and soaked under a cover for thirty to sixty minutes.

A fork mashes the same bread. The supplied crumbled amaretti, two whole eggs, salt, supplied lemon zest and juice, sugar, cocoa, grappa, Weinbeeren, supplied vanilla seeds and supplied chopped Zitronat are mixed in.

The mixture is poured into the prepared form and sprinkled with pine nuts. It bakes in the lower part of an oven preheated to 150°C for two and a quarter to two and a half hours.

RSI publishes Simone Bianchi’s Torta di pane among its sweet recipes and explicitly serves his finished cake cold. His recipe differs from Swissmilk’s version described here.