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Zero Waste Recipe: Caramelised Bread Crust Cake by Francesco Vincenzi

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
0MIN
Cuisine

Ingredients

Breadcrumbs: 200g

Amaretti biscuits: 200g

Sugar: 15g

Eggs: 3

Chocolate: 150g, chopped

Single cream: 300ml

Sassolino: 70ml

Baking powder: 16g

Nuts: 100g (any)

Chef Francesco Vincenzi from Franceschetta58 in Modena, Italy, makes use of bread trimmings for this decadent dessert.

In preparation, whizz any trimmings you have into breadcrumbs – they can be stored for up to six months. This recipe for bread crust cake is a great way to use up uneaten bread, cutting down on your food waste. 

Chef Francesco Vincenzi suggests using "all the bread you've had lying around, the last few pieces from the plate, the crusts at the end," which will "soak up the delicious cream and liquor". 

01.

Preheat the oven to 180°C. 

Whisk the sugar and the eggs together in a bowl until well mixed.

A chef cracks eggs into a bowl.
02.

Add the cream and Sassolino liqueur, and mix.

A chef pours cream into a mixing bowl.
03.

Fold in the breadcrumbs. 

A chef pours breadcrumbs into a mixing bowl.
04.

Add the amaretti biscuits, chocolate, nuts and baking powder, and mix. 

A chef pours chocolate into a mixing bowl.
05.

Pour the mixture into a greased cake tin.

A chef pours cake mixture into a tin.
06.

Bake in the oven for around 35 minutes or until a cake tester comes out clean. Serve hot or cold.

A chef puts a cake tester into a cake.

The recipe is taken from Why Waste? with chef Massimo Bottura, the exclusive Fine Dining Lovers series dedicated to making food waste delicious.

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