I decided to make today’s recipe -the first after Easter- to give you inspiration on how to reuse all Easter cakes that left over after the holidays. My home is always filled with Easter cakes these days. Today’s recipe is a beautiful dessert that looks like a swiss roll. It’s also a great way to use all the jars of jam that got forgotten in the fridge.
Ingredients
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- half Easter cake sliced (6-7 slices) ,
- 1 cup milk ,
- 1 egg ,
- 1 tablespoon butter, room temperature ,
- 1 -1,5 cup mixed jams
Instructions
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- Mix together milk, egg and butter until homogenous mixture. ,
- Cut Easter cake in thin slices and place them either in a silicone mold or a small pan for cakes. Butter and flour the pan. ,
- Cover the gaps with smaller cake pieces. ,
- Pour 1/3 of the mixture that we have made with milk, egg and butter. ,
- Spread some jam. ,
- Repeat this procedure once more. ,
- Last layer must be cake. Pour the remaining mixture. ,
- Put cake in the fridge for 3 hours at least to absorb the mixture. ,
- Bake in preheated oven at 180°C for 50-60 minutes on the middle rack. Take it out the oven and let it cool before turn it upside-down to a tray. ,
- Cover with chocolate glaze. Click here for the chocolate glaze recipe.
