I prepared the Paciarella cake with Loretta ; this cake does not have a precise recipe, everyone does it in their own way . Loretta has a recipe that follows for years ….
The Paciarella cake is typical of Lombard tradition and has the basic ingredients including bread, milk and cocoa, it’s also called bread cake, milk cake ….. is a cake that is prepared to retrieve the leftover bread, a cake, in short, to recycle the leftovers, and everyone can make it enriched with ingredients such as raisins, pine nuts or other nuts. In every way the Paciarella cake, in its simplicity is always ‘very good …..
Ingredients: 250 grams of dry leftover bread , 1 liter of milk, 120 grams of sugar, 1 whole egg and one egg yolk, 150 g of macaroons (called “amaretti” in Italian), 1 tablespoon of flour, 1/4 packet of backing powder.
Coarsely chop the bread, place in a bowl and cover it with milk. Allow the bread to soak in the milk for at least 4 hours, it would be preferable to the soak prepare the night before and use it the next day.
After this time the milk will result well absorbed into the bread. With an immersion blender blend the mixture until it is smooth. Add the amaretti crumbs, cocoa, sugar and eggs.
Finally, add the flour mixed with baking powder. Use a cake tin of 24 cm in diameter lined with parchment paper and grease the edges with oil. Pour the mixture that will be 4 or 5 cm high. Bake at 170 degrees for about 45 minutes.
It always will form cracks on the surface when ready. Allow to cool and sprinkle with icing sugar …… and remember that if you eat it the next day it will be even better!
