As I don't like to waste ingredients, I try to find new and creative ways of using leftovers or scraps. In my pastry classes, I use cake remnants left by my students for my cake pudding. It's like bread pudding -- except it's made with cake instead of bread cubes. Because the cake is already sweet, I don't add sugar to the custard. It is so delicious and tender because there is no gluten developed in the cake as there is with the bread. I like to serve it with softly whipped cream or ice cream. In the Spring and Summer months, I add seasonal fruits.
In addition to leftover cake scraps, I sometimes have a surplus of an almond flour and powdered sugar mixture. This is typically used for macarons, but I've found it to be delectable as a shortcake served with macerated fruits.
Here are the recipes:
Cake Pudding
Serves 6 - 8
For the Custard:
4 Eggs
2 Tsp Vanilla
½ Tsp Nutmeg
1 Tsp Cinnamon
1/4 Tsp Clove
Pinch of Salt
480 mL (2 Cups) Half and half
480 mL (2 Cups) Whole milk
2 Lb White cake cubes, dried or old
115 grams (8 TBSP) BKLYN Buttah brand Butter for beurre noisette (if unavailable, substitute unsalted butter)
Directions:
1. If the cake is fresh, toast it lightly in a 350°F oven for 5-10 minutes just until dry. Remove from oven and pour evenly into a clean baking dish.
2. Put the butter in a small saucepan over low to medium heat. Cook until the butter melts and the milk solids (white foam) appear. The milk solids will lose their color and start to brown. You will see little brown flecks throughout the butter. The butter will have a nutty scent; the darker the butter, the deeper the flavor. Just be careful not to burn it!
3. Drizzle the brown butter over the cake, making sure to get as many pieces as possible. Set aside until the custard is ready.
4. Make the custard: In a large bowl, combine the eggs, vanilla, nutmeg, cinnamon, clove, salt, milk, and half-and-half. Whisk the mixture until it is completely combined. Pour over the cake cubes and let rest for 30 minutes.
5. Preheat oven to 300°F.
6. Sprinkle brown sugar over the pudding (as much or as little as you like) and bake for 30 to 40 minutes or until a small knife inserted in the middle comes out clean.
6. Cool slightly and serve with your favorite ice cream or whipped cream.
Variations:
√ Sprinkle dried fruits over the cake cubes before adding the custard
√ Whisk in 1/4 cup of Brandy or Rum to the custard
√ In the fall and winter add 2 grated apples to the cake cubes. Serve with caramel sauce
Strawberry Almond Shortcakes
Serves 4
Grease 4 muffin tins or ramekins
1/2 LB Strawberries (Approximately 2 cups of strawberry halves)
2 Tablespoons Sugar
Zest and juice from one lime
6 TBSP Heavy cream
1 TBSP sugar
Shortcakes:
43 grams (3 TBSP) Unsalted Butter
75 grams (1/2 Cup) Almond flour
80 grams (1/2 Cup) 10x (Powdered) Sugar
1 Egg
1/2 Tsp Vanilla extract
Pinch of Salt
35 grams (1/4 cup) All-Purpose flour
30 grams (1/4 cup) Crushed Graham crackers
1. Preheat oven to 350°F. Grease muffin tins and set aside
2. In a food processor fitted with blade, add almond flour and powdered sugar. Mix until they are combined.
3. Add butter, egg, vanilla, and salt to the almond flour and powdered sugar.
4. Process the mixture until thoroughly combined.
5. Add AP flour and graham crackers to the almond flour mixture. Process everything until it is well incorporated.
6. Divide the mixture evenly into the greased muffin tins, and bake for 20-25 minutes until golden brown.
7. Carefully wash and dry the strawberries.
8. Using a paring knife, hull the strawberries and cut them in half. Place strawberry halves in a bowl.
9. Add sugar, lime zest, and juice from half the lime to the strawberries. Gently stir so all the berries are coated with sugar and lime.
10. Let the berries sit and macerate for 15 minutes.
11. In a stand mixer fitted with the whisk attachment, add heavy cream. Turn the mixer on low speed and whip. As the cream starts to whip, slowly increase the speed. Gently add the sugar and continue whipping until the cream is at soft peaks (the peaks will fall over).
To serve:
Cut the warm shortcake in half and place one half cut side up on a plate.
Top the shortcake with strawberries and juice.
Place a dollop of the whipped cream on top of the strawberries, and top with the other half of the shortcake.
Enjoy!!
