Cake Panzanella
>
Cake Panzanella

Cake Panzanella

In a dessert version of the Italian bread salad, cake is toasted into croutons and tossed with fresh berries.

Servings: 38 servings
INGREDIENT
WEIGHT
MEASURE
Mint Simple Syrup
INGREDIENT
WEIGHT
MEASURE
Light corn syrup
3 lb 12.00 oz
5 cups
Mint leaves, fresh, chiffonade
3 oz
1 cup
Water, cool approx. 72°F
1 lb 8.00 oz
3 cups
Strawberries, fresh
5 lb
14 cups
Blueberries, fresh
2 lb 8.00 oz
7 1/4 cups
Raspberries, fresh
2 lb 8.00 oz
9 1/2 cups
Cake
  1. Cut cake into 1 1/2-inch cubes.
  2. Bake as directed below until dried and toasted.
BAKE:
TEMP
TIME
Convection Oven*
300°F
12-14 minutes
Standard Oven
350°F
18-20 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 6 minutes of baking.
Assembly
  1. Mix corn syrup, mint and water in medium saucepan.
  2. Heat to boiling, stirring occasionally. Set aside to cool.
  3. Clean and quarter strawberries. Set aside. Rinse blueberries and raspberries. Set aside.
  4. Place 3 oz of cake in bowl. Spoon 2 oz strawberries, 1 oz raspberries and 1 oz blueberries over cake.
  5. Top with 3 Tbsp (approx. 1 1/2 oz) mint syrup, and toss gently to coat.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 Serving
Calories
450
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
440mg
18%
Total Carbohydrate
92g
31%
Dietary Fiber
4g
16%
Sugars
46g
Protein
4g
Vitamin A
2%
2%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 1 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

+−

Related Recipes

Related Content