Recipe: Italian Bread and Apples Cake step by step with pictures | Handy.Recipes

Italian Bread and Apples Cake

Cooked Italian Bread & Apples Cake

Nutritional Value

Oh, girls-girls and boys-boys... The other day I discovered with great sadness that with all the troubles and preparations for my big anniversary I completely forgot and missed my little anniversary on the site - 5 years! Alas! Very sad, but I have not celebrated it at all. But it's ok, today I'm coming to you with an absolutely wonderful cake, which I'm going to dedicate to my FIFTH anniversary on the site! It's an Italian cake "Torta Pane e Mele..." Its author is the Italian virtuoso confectioner Luka Montersino. I must say that it is not an easy one. Not that it's very complicated, no, but it's a lot of work. But I assure you, the trouble was by no means in vain. Welcome to the table...

Author of the recipe

Ingredients for Italian Cake "♪ bread and apples ♪":


Dough

  • Wheat flour / Flour (350) - 300 g
  • Butter - 200 g
  • Sugar - 100 g
  • Chicken egg - 1 pc
  • Egg yolk - 1 pc
  • Lemon peel - 1 pc
  • Vanilla sugar - 1 sachet.
  • Salt (pinches)

Stuffing

  • Apple (big, green (200g)) - 2 pcs
  • Raisins - 30 g
  • Almonds - 10 g
  • Rum - 15 g
  • clarified butter - 40 g
  • Apricot jam - 100 g
  • Bread (white toasted bread (approx. 5 slices)) - 80 g
  • Milk (a little bit)

Decor

  • Wheat flour / Flour - 160 g
  • Butter - 120 g
  • Powdered sugar - 60 g
  • yeast (fresh) - 5 g

How to cook Italian cake "bread & apples" step by step with photos


To start, we make a shortcrust pastry base using the recipe "Italian Shortcrust Pastry" (basic recipe). Prepare the foods. All of them, including butter and eggs, should be at room temperature.

Beat the butter and sugar until light and smooth, then add the egg and egg yolk, mix well.

Add lemon zest and vanilla, mix well.

Add flour and salt, then knead quickly. You may need more flour. I added around 350g, but the dough was very soft, even after 3 hours in the fridge, it didn't harden.

Wrap the dough in clingfilm and leave in the fridge for at least an hour, but no longer than a day. You get a lot of dough. For the cake we need 400g. The rest of the dough can be frozen. Or bake cookies.

Butter a 25 or 26 cm dish. Take the chilled pastry out of the fridge. If it has hardened, knead it a little with your hands to make it more elastic. Sprinkle the surface of a table and rolling pin with flour. Roll out the dough, not too thin. Transfer the dough to the mold on a rolling pin, spread it on the bottom and sides of the mold no more than 1 cm thick, then run your fingers along the edges of the mold so that they are nice and neat. You can decorate the top edge with prongs. Prick the dough repeatedly with a fork and send the dough form to the refrigerator.

While the dough is cooling, make the filling. There is no toasted bread in the photo here, at the time of photographing my daughter had not yet returned from the store with it. Soak raisins in hot water for 10 minutes, then drain and dry them. Pour the almonds in boiling water for 5 minutes, then rinse with cold water, peel the husks and dry the nuts in a pan or in the microwave.

Cut the bread into cubes and soak in milk. Set aside.

Peel the apples, cut them into 8 pieces and then slice them into small thin slices, put them in a bowl.

Add raisins (I thought it was not enough, so I put 50 grams), rum and nuts, which should be chopped with a knife into not too small pieces.

Add some lightly pressed bread. Melt the butter on the stove, add it to the filling. Stir well. The filling is ready. Set it aside.

Knead dough for décor. In a clean bowl add melted butter, flour, powdered sugar and crumble yeast. Knead the dough. Put it in the freezer for 15 minutes.

Preheat oven to 200°C. If you have a very strong oven, turn it up to 180°C. Coat bottom of future tart with apricot jam.

Spread out the apple filling and gently press it down.

Roll out the dough for decoration, cut into ribbons or roll out the dough into plaits and put them on the pie as a grid. Next I will show the algorithm of making the right grid on the pie. By the way, about the rolls. If you roll them out of the pieces of dough. you'll never get nice, even rolls. To get these you also need to roll out the dough, but thicker, cut it into narrow strips and roll them up the whole length into rolls. Then you get them flat all the way around.

Cover the cake with strips of dough in one direction. Then bend the strips one by one to halfway up the pie and place one strip across the previous strips.

Then turn the folded strips back into place and wrap the remaining strips up to a crosswise strip, lay the next crosswise strip and turn the folded strips back into place again. Form half of the pie in this way.

Unwrap the cake and continue decorating the other half in the same way, until the whole pie is nicely gridded.

Trim off the protruding ends of the strips. Then, to hide the ends, run a strip of pastry along the edge of the pie. That's it, the decorations are done!

Leave in the oven for 20 minutes. If the pie doesn't get brown enough during this time, add another 5-10 minutes. My cake took 30 minutes to bake.

I baked the cookies with the rest of the dough. I rolled out the dough into a long strip. I put the jam on the pastry, a little short of the edges.

Covered them with a pastry net and baked them until they were ready, about 20 minutes.

While it was still hot, cut it into strips and cooled on a rack.

Nutritional Value:

Whole Dish:
Calories
5964.6 Calories
Protein
70.7 g
Fat
331.5 g
Carbohydrates
692.9 g
100g:
Calories
359.3 Calories
Protein
4.3 g
Fat
20 g
Carbohydrates
41.7 g

Salt, Lemon, Flour, Wheat Flour, Sugar, Butter, Egg, Flavorful, Apple, Tender, Creamy, Milk, Raisins, Bread, Almonds, Yeast, Egg Yolk, Vanilla sugar, Melted butter, Cake, Apricot Jam, Rum, Dough, Citrus Lemon

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