Tell me, how often do you end up with a slacked-baked cakes, or any other baking disasters? Well, it happens to me sometimes. I would say that is a natural risk of baking. Sometimes even disaster cakes taste ok-ish, but sometimes they don’t.
Anyway it doesn’t matter if you end up with disaster cake or you just have too many cakes and cookies nobody wants to eat, I have a solution for you! (It will be perfect for recycling Easter cakes)
I had a few not so fresh yeast pastries. They are delicious for two days, but later not too much. I don’t like throwing away food, so I was thinking about doing bread pudding or trifle, but there is so much extra calories when you make them! So I went back to basics. I don’t know the origin of recipe I want to show you, but you can see the small truffles in most of pastry shops in Poland. The most popular name I know is “ziemniaczek” (plural – ziemniaczki) , what means little potato and “bajaderka” (plural – bajaderki) what is the name of these recycling truffle.
They are cute, they are simple, they save your food.
Please don’t treat the recipe too strict, it’s more about idea, because they will taste different every time you make them depending on what you put inside.
- 400-500 g cakes, cookies, muffins, even bread will work, the only important thing is that cakes should be without cream, jelly, or fresh fruits
- 1/4 cup milk
- 1/4 cup sugar (if your cakes were very sweet add less sugar or even skip it)
- 2 Tbsp butter
- 1-2 Tbsp cacao powder (you can add less, if there were a lot of chocolate cakes in your mix)
- 150 g jam, pick thick and rather tangy jam rather than sweet one
- 2 Tbsp peanut butter or Nutella cream
- 1 Tbsp rum
- 1/4 cup raisins, walnuts, peanuts or other dried fruit, chopped if chunks are quite big
- desiccated coconut, muesli, chopped walnuts, cocoa powder, or melted chocolate
It is good to add some cookies or shortbread and nuts to the mix, it will add some crunch.
Tangy jam will not only keep the mixture together but also add some twist and prevent truffles from being bland.
You can coat it with anything you want, I had some muesli that needed to be used, but anything I listed will work. The most traditional ones are with desiccated coconut.
Experiment a lot. The most important part is to make the mixture sticky enough to roll into small balls.
Crumble all cakes and cookies (you can use blander for it). You may want to leave some bigger cookie chunks.
Boil the milk with sugar, butter and cacao powder. Let it cool a little and mix it with crumbled cakes, jam, peanut butter or Nutella cream, rum, raisins and nuts.
Mix until you get quite smooth mixture. You may want to put it for 30 minutes into a fridge to settle, but it isn’t necessary.
Form the dough into bit sized balls.
Roll the truffle in the coating. Place it on a parchment lined baking sheet or in a plastic box. Cover and place in the fridge until firm.