Perfect party cake....what to do with the cake parts

O

oli

Well-known member
I have 2 cake layers from trying to make Dorie Greenspan's cake. The cake layers did not rise enough to use so I just froze them to use at a later date.

So I have jam and cream cheese and would like to utilize all those components to some degree.

Any recipes or ideas?

Thanks

 
Trifle? Cream cheese is not usually used but I think it would be a nice addition.

Follow any recipe, or here's an idea:

Drench the cake pieces in sherry. Spead with jam. Layer them in a dish with fruit (and cream cheese, perhaps whipped up with a bit of sugar and lemon)

Either make a custard sauce (creme anglais) and pour it over all, or make you favorite pudding and layer it in.

 
I was nothing special, not like what I tasted in Costa Rica, so I trashed the recipe.

 
I would crumble the pieces in the food processor, toast a bit, add melted butter and

pack into a thin layer like a pan/bar cookie (pan size would depend on how much you have and how much you want to make), then rebake until firm.

Spread the jam across the top while the base is warm to slightly melt it. Sweeten the creamcheese with powdered sugar and some vanilla, beating until creamy. Then whip some heavy cream until firm and fold the heavy cream into the creamcheese..a cheap & dirty version of Coeur A La Crème. Spread on top, ensuring the jam is cool.

I would probably add nuts somewhere....either in the base or sprinkled on top. But then I'm nutty like that.

 
Some questions

How far should I grind the cake layers in the food processor?
pack the cake crumbs like cookie or a bar?
how much melted butter?
how much whipped cream?
I am going to use a sheet pan 16 x 11 x 1

 
Hi oli...you'll need to make some of the calls.

1. Before knowing how much butter you'll need, you need to know how many cups of crumbs you have from your leftovers. For that size pan, I think you'd need around 3 cups of crumbs.
2. Just buzz the cake until it breaks into smaller pieces so that the melted butter can be easily blended in. Depending on the cake "crumb" (is it dry? is it really moist?), you may need a little--or a lot of--butter. I think somewhere between 1/2 cup to 1 cup of melted butter would do it. Start with the lesser amount and blend until the crumbs stick together when pressed then stop. Otherwise it will end up greasy and the butter will ooze out. Since this started out as a cake, you probably won't need any sugar. Taste to be sure. If you think nuts would work, chop them up finely...you don't want big chunks here.
3. Butter pan and gently press down buttered crumbs to compact...like shortbread. I like to put the same size pan down on top and press...that way it's all even. Bake at 425 for about 5 minutes to set.

For the creme, I'd go with 8 oz of creamcheese and 1.5 C of heavy cream, 2-3 heaping TBL of powdered sugar and some vanilla. TASTE and adjust since you'll be putting it on top of sweet jam. Be sure the creamcheese is beaten sufficiently so it is creamy before folding in the whipped heavy cream.
Your pan is slightly bigger than what I'm used to...is it a jelly roll pan?

Geez....now I want to try this. I JUST THREW AWAY a 6" Devil's Food CI cake yesterday because it was only so-so and I didn't want to be tempted to eat it.

 
I wish I had some cake laying around to doctor. Can I come have

some of this if you make it oli? Sounds yum!

 
Great help so far... Yes it a jelly roll pan. I could use the

pyrex pan which is 9 x 13.5 x 2. I am thinking that would be better because its deeper.

 
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