Since you guys have loved my leftover series so much, I reckoned a few more tricks and tips is something I owe you lovely people. If you have any more left over cakes, and parfait don’t interest you; then read up to get to know of other wonderful stuff that you can do with it.
Now these tricks and tips I picked up, but didn’t try all of them, as of yet. If you ever try it out, let me know! But I am sure, all of it will work well and would give you guys a very satisfying dessert to enjoy after a hearty meal, or a snack to be had between meals.
First in my list is an Ice Cream Sundae. Now you can get really creative here. And make different flavours with it. The steps are simple, and the best part being all of it has to be done the day before. So it’s the perfect party dessert.
Take a litre of vanilla ice cream and let it melt a bit to the semi solid level.
Now whisk it well, while adding stuff like chocolate chips, almond flakes, raisins, dried cranberries etc.
Take a handful of crumbled cake and incorporate well with a spatula, making certain that the cake don’t powder off in the ice cream. Some gentle firm stokes is all that’s required.
Freeze it overnight and enjoy a perfect frozen dessert. No one can ever tell that it’s a store bought ice cream. And instead the guests would swoon in absolute joy.
The next in line is a Toasted Jam Cake-wich.
Toast it lightly in a buttered pan, and generously spread over a tart fruit preserve like diabetic jam or a really good bitter orange marmalade. The sweet bread with not so sweet jam is so enticing and confusing to the palette that it would be one of the greatest hits in a high tea party. Do chop the Cake-wich to smaller pieces so that it’s easy to hold and eat.
And as for the last, yet one of the best things to do with stale cakes; is to make a Bread-no-Cake Pudding with it.
Cut little cubes of the cake and set it aside.
In a separate bowl, whisk 1 egg to half a cup of milk, mix vanilla and a tbsp. of oil to get a sugar free custard made. I soak the cake in the custard for at least an hour or more, and then top it with additional flavours like that of half a tsp of cocoa followed with a handful of chocolate chips. A brief whisk later, I let it all go into a preheated oven to cook off.
Now this is a basic custard recipe that I have given measurements on. Adjust it to suit the amount of cake you intend to bake in the custard. After pouring, the custard should be visible to you, which will be soaked up in the hour you let it soak for. A rum cake might not soak so much, but a simple sponge will soak up all liquid.
Keep an eye on it while it’s in the oven. If the top is browning too much, cover it with a foil. The test of doneness remains the same as a cake. A toothpick if comes out clean, then the pudding is done.
This dessert is very versatile. You can serve it hot or warm with a scoop of ice cream or whipped cream. And it can also be served cold to enjoy just like so.