Every now and then a recipe like this is needed, I should perhaps create a new category of recipes on the use of leftovers and share all the ones I make. Oh yes, because I write the exact doses for you to avoid having to make another recipe with leftovers but, attempting recipes for the first tim means there's a lot of stuff left over for me.
This time I have four round corners of a birthday cake cut in the shape of a square (here is the explanation to the round corners), since I don't like throwing food away I took the leftovers, put them in an airtight bag and stored them in the cupboard. Birthday cake completed, delivered, happiness because cake was liked, great joy hooray hooray. The next day I open the cupboard to take my homemade granola and the airtight bag pops up in front of my eyes. The temptation to throw it away is big but common sense prevails so here is the recipe for recovered leftovers.
Simple but effective, this fake crumble has the scent of strudel due to the apples and a soft texture under the top crust of sponge cake. It is really easy and quick to make, it can be enjoyed both hot and slightly warm. The apples during baking soften up and mix well with the custard. If you want you can put some flakes of butter on the sponge cake to make it more golden.
Variants
Usually with a sponge cake or any leftover base, you can make cake pops, small ball-shaped sweets on a stick made with crumbled cakes, nutella, jam or yogurt and covered with chocolate and icing decorated with sugars of all kinds. To you the choice!
Happy baking!
Recipe
Download the PDF
Preparation time 30 minutes
Baking time 20 minutes
Servings 12
Ingredients
Fake crumble
Leftover sponge cake q.s.
Or
2 eggs
87 gr of sugar
75 gr of all purpose flour
50 gr of unsweetened cocoa powder
1 bag of vanillin
Custard
20 gr of all purpose flour
1 egg
70 gr of sugar
120 ml of milk
To fill
3 apples
2 tbsp of brown sugar
Cinnamon q.s.
To decorate
Powdered sugar q.s.
Method
FOR THE SPONGE CAKE (if you don't have leftovers)
1. In a bowl, beat the eggs together with the yolks and the sugar for at least 10-15 minutes until light and fluffy
2. Add the sifted flour and mix gently from bottom to top incorporating it well
3. Pour into the mold / cake tin lined with baking paper and bake in the oven without fan at 180 ° for about 25 minutes. Leave to cool
FOR THE CUSTARD
1. In a saucepan, beat egg and sugar with a hand whisk or an electric mixer, obtaining a light and frothy cream, then add the sifted flour and beat again
2. Place the saucepan over low heat and add the warmed milk while continuing to stir
3. When the cream begins to thicken (1-2 minutes), stirring constantly, add the chocolate
4. Remove the pan from the heat and transfer the custard to a bowl to cool, covering the surface with film in contact with the cream
COMPOSITION
1. Cut the apples into cubes, arrange them on the bottom of the bowl and sprinkle them with brown sugar and cinnamon, tossing to coat
2. Pour the custard over the apples
3. Cut the leftover sponge cake into cubes and cover all the custard forming a homogeneous layer, bake for about 20 minutes in the oven with fan at 180 °
4. Sprinkle with powdered sugar before serving
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