by Travel By Baking
Shows how to make a cake using leftover pastries, muffins, and cookies with a shortcrust base and chocolate filling
Learn how to transform leftover cakes, muffins, and cookies into a delicious new dessert. This recipe creates a layered cake with a shortcrust pastry base, crumbled leftover pastry filling with chocolate, and a lemon icing glaze.
Sift flour into a large bowl. Add powdered sugar, salt, and mix. Crumble cold butter into the flour mixture until it forms large crumbs.
Add an egg yolk and vanilla extract to the bowl. Mix until the dough comes together - it will be slightly sticky but that's normal.
Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Preheat oven to 180°C (400°F). Dust a countertop with flour and roll the dough thin to fit your baking tray or cake pan.
Prick the dough with a fork to prevent puffing. Bake for 15-20 minutes until edges lightly brown, then let cool.
Crumble all leftover cakes, muffins, and cookies by hand or in a food processor until you have fine crumbs.
Add cocoa powder, rum (optional), 4 tablespoons of jam, melted chocolate, dried fruit, almond flakes, almond flour, and candied orange peel to the crumbs. Mix thoroughly until combined.
Spread 2 tablespoons of jam over the cooled pastry base. Press the cake filling mixture on top, spreading evenly.
Mix powdered sugar with lemon juice (or water) to create a thin icing. Pour and spread over the top of the cake.
Refrigerate the cake for about 1 hour to set. Slice and serve chilled.
