Stale bread revolution: Kaiser rolls transform into cake cream

It’s not surprising at all. Rarely do we answer that the cream was made with bread rolls, specifically ordinary wheat Kaiser rolls. This ingredient is not commonly used in baking, yet it can be incorporated successfully.

Kaiser rolls are often associated with breakfast. Their distinctive shape with five slashes hails from Vienna, where bakers first made them in honor of Emperor Franz Joseph. They’re crispy and delicate, with a buttery flavor, which is probably why kids love them so much. This might also be why we sometimes buy more rolls than we can consume. What can be done with them as they begin to dry out?

We often emphasize that moderation and planning are the first steps to avoiding food waste. Bread remains one of the most commonly discarded products, which gives us something to think about. Therefore, when we find ourselves with too many rolls at home, it’s important to plan immediately what to make with them. Kaiser rolls are delicious, but they dry out quickly.

Using stale bread in the kitchen to create various dishes isn't a modern invention or solely part of the zero-waste movement. Our grandmothers managed this perfectly. Bread rolls can be grated for use, or employed in casseroles with many additions, dumplings, or small croutons for soup.

An interesting idea is to use the rolls to prepare a delicious cream for a cake. Coconut flakes pair perfectly with this mixture. Together, they taste so delicious that the inevitable question will be: what is this cream made of?

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 your favorite jam.

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 to them. Using a mixer on high speed, beat the egg whites into stiff peaks.
3. In a separate bowl, beat the yolks with the rest of the sugar into a fluffy mixture.
4. Combine the yolks with the melted butter and mix quickly. Sift in the flour mixed with potato starch and baking powder in parts. Mix the batter just until the ingredients are combined.
5. Gently fold the egg whites into the batter.
6. Line a 9x9-inch baking pan with parchment paper. Pour the batter into the pan and place in an oven preheated to 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 gradually add the cold coconut mixture while continuously creaming.
11. Spread jam on one sponge layer, then add the coconut mixture.
12. Cover with the second layer. On top, spread toasted coconut flakes.