Cake made from stale bread
Origin of the recipe
They say resourceful people can turn sour lemons into sweet lemonade. Don't worry about those hopelessly stale bread scraps and throw them away—be resourceful and make a delicious custard tart!
What do you need for cooking?
Ingredients
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Stale bread
Cream
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Milk
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Egg
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Cornstarch
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Vanillin
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Butter
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Condensed milk
Syrup
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Water
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Sugar
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Marshmallow
Kitchen utensils
- Bowl
- Whisk
- Mixer
- Ladle
- shoulder blade
- Film
- Paper
- Meat grinder
- Baking ring
Looking for a unique and simple dessert? Try this stale bread cake! This recipe will surprise you with its originality and ease of preparation. Stale bread, condensed milk, and a little imagination transform into a tender and sweet dessert the whole family will love. No-bake, minimal ingredients, and maximum flavor—perfect for those who love quick and delicious solutions.
Step-by-step recipe
Step 1:
Combine the egg, cornstarch, and vanilla in a saucepan. Whisk until combined.
Step 2:
Pour in the milk, stir and cook the cream until it thickens.
Step 3:
Add butter and stir.
Step 4:
Pour the cream into a bowl, cover with film and leave to cool.
Step 5:
Pass the dried bread through a meat grinder and pour the crumbs into a bowl.
Step 6:
Dissolve sugar in water, pour syrup over crumbs and stir.
Step 7:
Pour condensed milk into the cooled cream, beat with a mixer and stir with a spatula.
Step 8:
Place the wafer cake layer on a plate greased with cream and place a ring lined with paper on top of it.
Step 9:
Grease the waffle with cream, sprinkle with the first layer of crumbs and compact.
Step 10:
Place a layer of cream, then a layer of marshmallow halves.
Step 11:
Place a layer of crumbs and a layer of cream.
Step 12:
For the top layer, mix the remaining crumbs with the cream. Refrigerate the cake to soak.
Step 13:
Remove the ring and paper and sprinkle the cake with grated chocolate.
Cooking tips
While preparing the custard, stir it constantly with a whisk.
Cover the cream with film tightly to the surface so that it does not dry out in the air.
You can do without the wafer cake layer, just compact the bottom crumb layer well.
One hour in the refrigerator is enough to soak the cake.
