Need some ideas. I made a beautiful, high orange chiffon cake, but

[misplaced-in-az]

with only the two of us there was about 3/4 of it left over. I dried it out and ground it into fine crumbs. Need ideas on how to use the crumbs. For some reason, my mind is totally void of ideas. TIA for any help you can give.

 

[debbie_in_ga]

Mix w/cream cheese like an Oreo Truffle and roll in cocoa. (Can't find Oreo Truffle on this board!)

 

[misplaced-in-az]

Thank you. The orange flavor is pretty strong so this just might bethe answer.

 

[angak]

Where's Richard? Isn't there an Austrian cake that uses cake crumbs in the batter?

 

[meryl]

Hey Misplaced, can you post the recipe?

 

[misplaced-in-az]

Meryl, I got the recipe from Epi. Write in Orange Glow Chiffon Cake

in the search and it will come up. It came from Rose Levy Beranbaum's The Cake Bible

 

[meryl]

Okay, thanks!

 

[richard-in-cincy]

Ang, yes, I make one called

Burgtheatre Torte which is in the book "East of Paris". It basically involves crumbing the cake and using it as the flour with ground almonds in a whipped egg and sugar batter. If anyone wants the recipe I can post.