Leftover Cake
I've often found myself with leftover creams from a cake, some unused ladyfingers, and a forgotten jar of compote in the fridge. I don't throw anything away if it can be reused. That's how I came up with this cake, which doesn't necessarily have a name but saves forgotten ingredients and is ready in just a few minutes. It doesn't look sophisticated, but it works well as a quick dessert when you don't feel like making anything else.
Quick Info
Total time: about 15-20 minutes
Preparation time: 15-20 minutes
Baking time: not necessary
Servings: 3-4 (depends on the dish)
Difficulty: easy
Recipe type: no-bake cake, using leftovers
Ingredients
Vanilla Creme Ole, mixed with butter and cream (leftover amount from another dish; in my case, 3-4 tablespoons)
Chocolate Creme Ole, also with butter and cream (leftover as well, about 3-4 tablespoons)
6-7 plain ladyfingers (Savoiardi or similar)
Cherry compote juice (approx. 100-150 ml, depending on how much the ladyfingers absorb)
A few cherries from the compote (8-10, to taste)
Note: Quantities may vary based on what you have on hand. If you're making the cake specifically, adjust as needed.
Preparation Method
1. Take the leftover creams (vanilla and chocolate) out of the fridge. For this cake, I used Creme Ole types, whipped with butter (over 80% fat) and cream. I whipped the butter very well until it was fluffy and incorporated it into the creams.
2. Dip the ladyfingers one by one in the compote juice. Don't soak them for too long; they soften quite quickly.
3. Arrange the ladyfingers side by side in a small baking dish or tray, forming a layer.
4. Spread a layer of vanilla cream over the ladyfingers.
5. Add a layer of chocolate cream directly over the vanilla, or vice versa, depending on which cream you have more of.
6. Sprinkle a few cherries from the compote on top, to taste.
7. If you have leftover cream, you can add another layer, but it's not mandatory.
8. Let the cake chill for at least 30 minutes to set a bit. It can be cut or served with a spoon.
Why I Make This Recipe Often
I use it every time I have leftover creams and ladyfingers from other desserts. It's quick, I use what I have at home, and I avoid throwing away good ingredients. The cake assembles easily and doesn't require special techniques or tools.
Tips and Variations
Tips
Use high-fat butter (over 80%). It gives a better texture to the creams.
If the compote juice is too sweet, it can be diluted with a little water.
Be careful not to soak the ladyfingers too much, or they will become too soft.
Substitutions
If you don't have ladyfingers, you can use leftover cake or plain biscuits instead.
Instead of cherries from the compote, you can use other canned or even fresh fruits, but the result will be slightly different.
Variations
You can use just one type of cream if you don't have multiple kinds.
You can add a thin layer of jam or fruit preserves between the ladyfingers and cream for flavor.
For a lighter dessert, you can add more fruit and less cream.
Serving Ideas
It can be cut into cubes or served directly from the dish with a spoon.
It works as a dessert after a meal or as a snack, especially in summer, served cold.
Frequently Asked Questions
Can I use another type of compote?
Yes, any fruit compote works as long as the liquid isn't too thick or too sweet. Peaches, apricots, or pears are good options.
If I don't have leftover cream, can I quickly make some?
You can make a quick cream from instant pudding, milk, and a little butter. It's not the same, but it works for this recipe.
Can I make the cake with plain biscuits?
Yes, crushed plain biscuits or a thin layer work well. However, ladyfingers absorb the compote juice more easily.
How long does the cake last in the fridge?
The cake keeps well for 1-2 days in the fridge, covered. After that, the ladyfingers may become too soft.
Nutritional Values
Estimate for a medium serving (¼ of the recipe):
Approximately 200-250 kcal, 4-6 g protein, 10-12 g fat (depending on how much butter was used), 25-30 g carbohydrates. Values may vary greatly depending on the amount of cream, type of ladyfingers, and compote used.
Storage and Reheating
The cake should be stored in the fridge, covered, for a maximum of 2 days. It should not be reheated; it is served cold. After 2 days, the texture of the ladyfingers becomes too soft, and the creams may take on a refrigerator taste, so it's recommended to consume it quickly.
I've often found myself with leftover creams from a cake, some unused ladyfingers, and a forgotten jar of compote in the fridge. I don't throw anything away if it can be reused. That's how I came up with this cake, which doesn't necessarily have a name but saves forgotten ingredients and is ready in just a few minutes. It doesn't look sophisticated, but it works well as a quick dessert when you don't feel like making anything else.
Quick Info
Total time: about 15-20 minutes
Preparation time: 15-20 minutes
Baking time: not necessary
Servings: 3-4 (depends on the dish)
Difficulty: easy
Recipe type: no-bake cake, using leftovers
Ingredients
Vanilla Creme Ole, mixed with butter and cream (leftover amount from another dish; in my case, 3-4 tablespoons)
Chocolate Creme Ole, also with butter and cream (leftover as well, about 3-4 tablespoons)
6-7 plain ladyfingers (Savoiardi or similar)
Cherry compote juice (approx. 100-150 ml, depending on how much the ladyfingers absorb)
A few cherries from the compote (8-10, to taste)
Note: Quantities may vary based on what you have on hand. If you're making the cake specifically, adjust as needed.
Preparation Method
1. Take the leftover creams (vanilla and chocolate) out of the fridge. For this cake, I used Creme Ole types, whipped with butter (over 80% fat) and cream. I whipped the butter very well until it was fluffy and incorporated it into the creams.
2. Dip the ladyfingers one by one in the compote juice. Don't soak them for too long; they soften quite quickly.
3. Arrange the ladyfingers side by side in a small baking dish or tray, forming a layer.
4. Spread a layer of vanilla cream over the ladyfingers.
5. Add a layer of chocolate cream directly over the vanilla, or vice versa, depending on which cream you have more of.
6. Sprinkle a few cherries from the compote on top, to taste.
7. If you have leftover cream, you can add another layer, but it's not mandatory.
8. Let the cake chill for at least 30 minutes to set a bit. It can be cut or served with a spoon.
Why I Make This Recipe Often
I use it every time I have leftover creams and ladyfingers from other desserts. It's quick, I use what I have at home, and I avoid throwing away good ingredients. The cake assembles easily and doesn't require special techniques or tools.
Tips and Variations
Tips
Use high-fat butter (over 80%). It gives a better texture to the creams.
If the compote juice is too sweet, it can be diluted with a little water.
Be careful not to soak the ladyfingers too much, or they will become too soft.
Substitutions
If you don't have ladyfingers, you can use leftover cake or plain biscuits instead.
Instead of cherries from the compote, you can use other canned or even fresh fruits, but the result will be slightly different.
Variations
You can use just one type of cream if you don't have multiple kinds.
You can add a thin layer of jam or fruit preserves between the ladyfingers and cream for flavor.
For a lighter dessert, you can add more fruit and less cream.
Serving Ideas
It can be cut into cubes or served directly from the dish with a spoon.
It works as a dessert after a meal or as a snack, especially in summer, served cold.
Frequently Asked Questions
Can I use another type of compote?
Yes, any fruit compote works as long as the liquid isn't too thick or too sweet. Peaches, apricots, or pears are good options.
If I don't have leftover cream, can I quickly make some?
You can make a quick cream from instant pudding, milk, and a little butter. It's not the same, but it works for this recipe.
Can I make the cake with plain biscuits?
Yes, crushed plain biscuits or a thin layer work well. However, ladyfingers absorb the compote juice more easily.
How long does the cake last in the fridge?
The cake keeps well for 1-2 days in the fridge, covered. After that, the ladyfingers may become too soft.
Nutritional Values
Estimate for a medium serving (¼ of the recipe):
Approximately 200-250 kcal, 4-6 g protein, 10-12 g fat (depending on how much butter was used), 25-30 g carbohydrates. Values may vary greatly depending on the amount of cream, type of ladyfingers, and compote used.
Storage and Reheating
The cake should be stored in the fridge, covered, for a maximum of 2 days. It should not be reheated; it is served cold. After 2 days, the texture of the ladyfingers becomes too soft, and the creams may take on a refrigerator taste, so it's recommended to consume it quickly.