A surprising secret: Turning stale rolls into cake cream

It's not surprising at all. Rarely do we mention that the cream is made with bread rolls. We also add that they are ordinary wheat Kaiser rolls, an uncommon ingredient in baking. Yet, it works wonderfully.

Kaiser rolls are often associated with breakfast. Their distinctive shape with five slashes originates from Vienna, where bakers first made them in honour of Emperor Franz Joseph. They're crispy and delicate, with a buttery flavour. Perhaps this is why kids love them so much, and maybe we sometimes buy too many. What can be done with them when they start to dry out?

We often emphasize that moderation and planning are the first steps to reducing food waste. Bread remains one of the most commonly discarded products, prompting us to reconsider our habits. Therefore, when faced with excess rolls at home, it's crucial to plan what to make with them. Kaiser rolls are delicious but dry out quickly.

Using stale bread to create various dishes in the kitchen isn't a modern invention or solely part of the zero-waste movement. Our grandmothers mastered this approach. Bread rolls are perfect for grating and can be used in casseroles, dumplings, or as tiny croutons for soup.

An intriguing idea is to use the rolls to prepare a delicious cream for a cake. Coconut flakes perfectly complement this mass, resulting in a taste that's sure to prompt the question: What's in this cream?

Ingredients:

For the sponge cake:

• 5 eggs,
• 3/4 cup of fine sugar,
• 3/4 cup of cake flour,
• 1/3 cup of potato starch,
• 1 teaspoon of baking powder,
• 3 tablespoons butter.

For the cream:

• 1 cup of coconut flakes,
• 3 Kaiser rolls,
• 3 cups of milk,
• 1/4 cup of sugar,
• 1 packet of vanilla sugar.

Additionally: currant jam or other favourite.

On top:

• 1 cup of coconut flakes,
• 2 tablespoons of butter,
• Sugar to taste.

Preparation Method:

1. Start with the sponge cake. Melt and cool the butter. Separate the egg whites from the yolks.
2. Lightly beat the egg whites. Add half of the sugar. Using a mixer on high speed, beat the egg whites into stiff peaks.
3. In a separate bowl, beat the yolks with the remaining sugar into a fluffy mass.
4. Combine the yolks with the melted butter and mix quickly. Sift in the flour, previously mixed with potato starch and baking powder, in parts. Mix the mass just until the ingredients are combined.
5. Gently fold the egg whites into the batter.
6. Line a 23x23 cm (9x9 inch) baking form with parchment paper. Pour the batter into the form and place in an oven preheated to 175°C (350°F). Bake for about 45 minutes.
7. Once cooled, cut the sponge cake in half.
8. Soak the rolls in milk. Once absorbed, add sugar, vanilla sugar, and coconut flakes.
9. Mix all ingredients and cook on low heat for 5 minutes until the mixture thickens.
10. Cream the butter until fluffy, then slowly add the cold coconut mixture while continuously creaming.
11. Spread jam on one sponge layer, then add the coconut mixture.
12. Top with the second layer. Spread toasted coconut flakes on top.