I tried this cake during a time when I had some homemade sweetbread left over, given to me by my aunt. It's not the kind of recipe I would think of ahead of time, but it's useful when you have leftover sweetbread that has gotten a bit stale but is still good to eat. The result resembles a kind of pudding, but with a denser texture and a rich cream. It's the type of dessert you can whip up quickly, especially if you already have the sweetbread ready.
Quick Info
Total time: about 1 hour (not including cooling)
Preparation time: 20-25 minutes
Cooling time: at least 2 hours in the fridge
Servings: 8-10
Difficulty: easy
Recipe type: quick dessert from leftovers, occasional (Easter, Christmas, holidays)
Ingredients
1/2 sweetbread with cocoa, nuts, and raisins (approx. 400-500 g)
For the cream:
500 ml milk
1/2 cup sugar (approx. 100 g)
3 tablespoons cornstarch
150 g butter
1 vial rum essence
3 tablespoons cocoa powder
For the syrup:
1-2 cups water (200-400 ml, depending on how dry the sweetbread is)
4-5 tablespoons powdered sugar
3 vials rum essence
For decoration:
hazelnut powder (or ground nuts/almonds)
chocolate figures (optional)
Preparation method
1. Cut the sweetbread into thick slices about 1.5-2 cm. It's easier if you use a serrated knife.
2. Arrange the slices in a baking dish or any heat-resistant dish, side by side. If you have smaller leftover pieces, you can layer them as well.
3. For the syrup, mix the water with the powdered sugar and rum essence until the sugar is completely dissolved. The amount of water depends on how dry the sweetbread is and how soaked you want the final dessert to be. I pour the syrup slowly with a spoon to ensure the slices absorb it evenly.
4. In a saucepan, heat the milk and sugar. Stir frequently to prevent sticking. Separately, in a bowl, dissolve the cornstarch with a few tablespoons of hot milk to avoid lumps.
5. When the milk comes to a boil, pour the cornstarch mixture into it and continue stirring over low heat until it thickens well. Use a silicone spatula, as it sticks less to the bottom.
6. Remove the saucepan from the heat and add the sifted cocoa powder, stirring vigorously. Once the mixture is smooth, add the butter cut into cubes and stir until melted. Finally, add the rum essence.
7. Spread half of the warm cream over the first layer of soaked sweetbread. Level it with a spatula.
8. Place a second layer of sweetbread slices over the cream, soak them with the remaining syrup, and then spread the rest of the cream on top.
9. Finally, sprinkle hazelnut powder, ground nuts, or almonds on top. If you have them, you can also add chocolate figures, but it's not mandatory.
10. Refrigerate the dish for at least 2 hours to allow the layers to set and the cream to firm up. Cut into portions with a thin-bladed knife.
Why I make this recipe often
It's useful because it saves leftover sweetbread, so nothing goes to waste, and you get a new dessert with minimal effort. You can vary the cream or topping, and the cake keeps well in the fridge for a few days.
Tips and variations
Tips
- Use sweetbread with filling (nuts, cocoa, raisins) for better flavor and denser texture.
- If you have very dry sweetbread, soak it gradually and let it sit for a few minutes between layers.
- The cream thickens quickly, so don't leave the stove.
- Don't pour hot cream directly over very cold sweetbread, as it may leak when served.
Substitutions
- If you don't have butter, you can use margarine, but the final taste will be different.
- Sugar can be adjusted based on how sweet the sweetbread was.
- Nuts or hazelnuts can be replaced with ground almonds or even pistachios.
Variations
- You can also use leftover sponge cake or other dry pastries, but sweetbread is ideal for structure.
- You can add a tablespoon of instant coffee to the cream for a slightly bitter flavor.
- If you want something lighter, use half vanilla cream and half cocoa cream.
Serving ideas
- The cake is better after a night in the fridge, cut into rectangular slices.
- It can be served with whipped cream or additional chocolate sauce.
- It pairs well with coffee, especially at breakfast or as a quick dessert in the evening.
Frequently asked questions
1. What do I do if I don't have sweetbread with filling?
You can use any kind of sweetbread, but one with nuts and cocoa has a richer texture and flavor. If you only have plain sweetbread, you can add raisins or nuts between the layers.
2. Can I freeze the cake?
I do not recommend it, as the texture of the cornstarch cream changes after freezing. It’s better to keep it in the fridge and consume it within a few days.
3. What do I do if I don't have a baking dish?
Any heat-resistant dish will work, or even a deep plastic container if you don't plan to bake the dessert.
4. Can I use less rum essence?
Yes, adjust the amount to your taste. If you don't want any, you can substitute with vanilla, but the rum flavor is classic for desserts with sweetbread.
5. Can it be made without cocoa?
Yes, but the taste and color of the cream will be different. You can also make it with just rum essence or add a little instant coffee for a different flavor.
Nutritional values
Approximately, one serving (out of 10) has about 270-300 kcal, with 14 g fat, 34 g carbohydrates, and 4 g protein. Values may vary depending on how sweet and fatty the sweetbread used was. The cream with butter adds significant calories. It is not a diet dessert, but it is filling and satisfying.
Storage and reheating
It keeps well in the fridge, covered, for up to 4 days. The cream firms up when cold, and the cake can be cut nicely even after 2-3 days. There’s no need to reheat it – it is served directly from the fridge. If you want, you can let it sit at room temperature for a few minutes before cutting.
Quick Info
Total time: about 1 hour (not including cooling)
Preparation time: 20-25 minutes
Cooling time: at least 2 hours in the fridge
Servings: 8-10
Difficulty: easy
Recipe type: quick dessert from leftovers, occasional (Easter, Christmas, holidays)
Ingredients
1/2 sweetbread with cocoa, nuts, and raisins (approx. 400-500 g)
For the cream:
500 ml milk
1/2 cup sugar (approx. 100 g)
3 tablespoons cornstarch
150 g butter
1 vial rum essence
3 tablespoons cocoa powder
For the syrup:
1-2 cups water (200-400 ml, depending on how dry the sweetbread is)
4-5 tablespoons powdered sugar
3 vials rum essence
For decoration:
hazelnut powder (or ground nuts/almonds)
chocolate figures (optional)
Preparation method
1. Cut the sweetbread into thick slices about 1.5-2 cm. It's easier if you use a serrated knife.
2. Arrange the slices in a baking dish or any heat-resistant dish, side by side. If you have smaller leftover pieces, you can layer them as well.
3. For the syrup, mix the water with the powdered sugar and rum essence until the sugar is completely dissolved. The amount of water depends on how dry the sweetbread is and how soaked you want the final dessert to be. I pour the syrup slowly with a spoon to ensure the slices absorb it evenly.
4. In a saucepan, heat the milk and sugar. Stir frequently to prevent sticking. Separately, in a bowl, dissolve the cornstarch with a few tablespoons of hot milk to avoid lumps.
5. When the milk comes to a boil, pour the cornstarch mixture into it and continue stirring over low heat until it thickens well. Use a silicone spatula, as it sticks less to the bottom.
6. Remove the saucepan from the heat and add the sifted cocoa powder, stirring vigorously. Once the mixture is smooth, add the butter cut into cubes and stir until melted. Finally, add the rum essence.
7. Spread half of the warm cream over the first layer of soaked sweetbread. Level it with a spatula.
8. Place a second layer of sweetbread slices over the cream, soak them with the remaining syrup, and then spread the rest of the cream on top.
9. Finally, sprinkle hazelnut powder, ground nuts, or almonds on top. If you have them, you can also add chocolate figures, but it's not mandatory.
10. Refrigerate the dish for at least 2 hours to allow the layers to set and the cream to firm up. Cut into portions with a thin-bladed knife.
Why I make this recipe often
It's useful because it saves leftover sweetbread, so nothing goes to waste, and you get a new dessert with minimal effort. You can vary the cream or topping, and the cake keeps well in the fridge for a few days.
Tips and variations
Tips
- Use sweetbread with filling (nuts, cocoa, raisins) for better flavor and denser texture.
- If you have very dry sweetbread, soak it gradually and let it sit for a few minutes between layers.
- The cream thickens quickly, so don't leave the stove.
- Don't pour hot cream directly over very cold sweetbread, as it may leak when served.
Substitutions
- If you don't have butter, you can use margarine, but the final taste will be different.
- Sugar can be adjusted based on how sweet the sweetbread was.
- Nuts or hazelnuts can be replaced with ground almonds or even pistachios.
Variations
- You can also use leftover sponge cake or other dry pastries, but sweetbread is ideal for structure.
- You can add a tablespoon of instant coffee to the cream for a slightly bitter flavor.
- If you want something lighter, use half vanilla cream and half cocoa cream.
Serving ideas
- The cake is better after a night in the fridge, cut into rectangular slices.
- It can be served with whipped cream or additional chocolate sauce.
- It pairs well with coffee, especially at breakfast or as a quick dessert in the evening.
Frequently asked questions
1. What do I do if I don't have sweetbread with filling?
You can use any kind of sweetbread, but one with nuts and cocoa has a richer texture and flavor. If you only have plain sweetbread, you can add raisins or nuts between the layers.
2. Can I freeze the cake?
I do not recommend it, as the texture of the cornstarch cream changes after freezing. It’s better to keep it in the fridge and consume it within a few days.
3. What do I do if I don't have a baking dish?
Any heat-resistant dish will work, or even a deep plastic container if you don't plan to bake the dessert.
4. Can I use less rum essence?
Yes, adjust the amount to your taste. If you don't want any, you can substitute with vanilla, but the rum flavor is classic for desserts with sweetbread.
5. Can it be made without cocoa?
Yes, but the taste and color of the cream will be different. You can also make it with just rum essence or add a little instant coffee for a different flavor.
Nutritional values
Approximately, one serving (out of 10) has about 270-300 kcal, with 14 g fat, 34 g carbohydrates, and 4 g protein. Values may vary depending on how sweet and fatty the sweetbread used was. The cream with butter adds significant calories. It is not a diet dessert, but it is filling and satisfying.
Storage and reheating
It keeps well in the fridge, covered, for up to 4 days. The cream firms up when cold, and the cake can be cut nicely even after 2-3 days. There’s no need to reheat it – it is served directly from the fridge. If you want, you can let it sit at room temperature for a few minutes before cutting.