A cake with a slice removed.

Zero Waste Recipe: Caramelised Bread Crust Cake by Francesco Vincenzi

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.

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

22 February, 2021
Average: 3.6 (31 votes)

serves for

8

ingredients

Breadcrumbs
200g
Amaretti biscuits
200g
Sugar
15g
Eggs
3
Chocolate
150g, chopped
Single Cream
300ml
Sassolino
70ml
Baking powder
16g
Nuts
100g (any)

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". 

Preparation

Preheat the oven to 180°C. 

Step 01

A chef cracks eggs into a bowl.

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

Step 02

A chef pours cream into a mixing bowl.

Add the cream and Sassolino liqueur, and mix.

Step 03

A chef pours breadcrumbs into a mixing bowl.

Fold in the breadcrumbs. 

Step 04

A chef pours chocolate into a mixing bowl.

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

Step 05

A chef pours cake mixture into a tin.

Pour the mixture into a greased cake tin.

Step 06

A chef puts a cake tester into a cake.

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

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