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"Scrap Cake" recipe

post #1 of 4
Thread Starter 
I've seen a few website where they show a "Scrap" cake. The narrative says it's made from cake scraps (tops from leveling, pieces from carving, etc) but doesn't tell how they made it. Does anyone have a recipe for using the extras to create another cake?
post #2 of 4
Here you go.

Must add, I have not tried the recipe, so cannot vouch for it either way.

Scrap Cake

1-1/2 cups cake crumbs
2 large eggs-slightly beatened
2 cups hot milk
4-6 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup raisins or walnuts

1. Pour hot milk mixed with sugar, salt,
and vanilla slowly into eggs, wisking
all the while.

2. Then pour over cake crumbs and
pour into baking dish.

3. Place dish in pan of hot water.

4. Bake 350 for 40 minutes or until
knife inserted comes out clean.

5. Serve hot or cold with cream
Respect for ourselves guides our morals; respect for others guides our manners.
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Respect for ourselves guides our morals; respect for others guides our manners.
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post #3 of 4
I've just been looking for something that may be what you want--it's an Italian bakery treat called "Russian Tea Cake"--named that because, I think, it's sort of copied from the New Orleans Creole Russian Cake that was created by necessity by some baker down there for a sudden dessert need for a visiting Russian Count, or Duke or something. He took all his cake scraps and doused them with rum-infused simple syrup and raspberry jam and pressed them into a springform pan lined top and bottom with a sponge layer. It's then weighted down to bind it all together and chilled overnight and frosted. The New Orleans version is really pressed and makes almost like a juicy fruitcake with some of the different colors off cake just showing.

The Italian bakery one seems to have obvious slices and chunks of day-or-two old cakes, jellyrolls, cupcakes, etc also lightly pressed into a pan lined top and bottom with thin white cake or sponge layers, the whole thing drizzled with the rum flavored simple syrup and some of the pieces (or maybe the top of the bottom layer, and bottom of the top layer)spread with raspberry jam to stick it all together. It's pressed some (not as much as the NO version) to bind and chilled overnight and frosted with chocolate buttercream and sprinkles. So YUMMY, and easy to just put together with whatever you have.
post #4 of 4
Quote:
Originally Posted by rowantree View Post

"...The Italian bakery one seems to have obvious slices and chunks of day-or-two old cakes, jellyrolls, cupcakes, etc also lightly pressed into a pan lined top and bottom with thin white cake or sponge layers, the whole thing drizzled with the rum flavored simple syrup and some of the pieces (or maybe the top of the bottom layer, and bottom of the top layer)spread with raspberry jam to stick it all together. It's pressed some (not as much as the NO version) to bind and chilled overnight and frosted with chocolate buttercream and sprinkles. So YUMMY, and easy to just put together with whatever you have.
 
New info from Lizsmom in another Cake Central thread, here's the actual RI recipe!
 
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