Homemade student bread. Here we have Mette Blomsterg's take on small and beautiful student bread. Student bread is a perfect way to use up cake scraps...
Recipe for small student bread
Homemade student bread.
Here we have Mette Blomsterberg’s take on small and beautiful student bread.
Student bread is a perfect way to use up cake scraps, so if it happens at your home that you don’t eat all your cake, put it in a bag and freeze it until you crave student bread, a roulade, or rum balls/truffles.
We have the recipe from the book: “Small and Delicacies“, written by Mette Blomsterberg.
Servings: pieces
Small Student Bread
Homemade student bread. Here we have Mette Blomsterg's take on small and beautiful student bread. Student bread is a perfect way to use up cake scraps...
Ingredients
Shortcrust Pastry Base
- 100 gram Wheat Flour preferably cake flour
- 30 gram Powdered Sugar
- 1 pinch Flake Salt crushed
- 50 gram Butter room temperature
- 1 pcs. Egg Yolk
Jam
- jam Apricot jam
Student Mass
- 700 gram cake leftover cake': sponge cake layers, chocolate cake, marzipan cake or similar
- 140 gram Coconut Flour
- 140 gram Ginger sugar-preserved
Glaze and sprinkles
- 150 gram Powdered Sugar
- 17.5 gram Pasteurized egg whites
- 20 gram Pistachio Nuts unsalted
- 10 gram Cocoa Nibs
Instructions
Shortcrust base:
- Knead all ingredients together very briefly into a uniform dough and place it in the fridge for ½ hour.
- Roll out the dough into a sheet measuring 16 x 26 cm with a little extra flour.
- Place it on a baking tray lined with baking paper and lightly prick it with a fork.
- Bake it in a 200-degree preheated oven until lightly golden, about 5-6 minutes depending on the oven.
- Let it cool a bit.
Student mass:
- Mix the cake scraps well together in a stand mixer to a uniform mass without any lumps.
- Lightly toast the coconut flour in a dry pan and let it cool.
- Put the preserved ginger along with the attached syrup in a mini chopper and blend into a fine purée.
- Place the toasted coconut in the mixing bowl and knead it into the cake mass.
- Add ginger purée and knead for another couple of minutes.
- Roll a spoonful of the student mass into a small ball.
- This should be easily manageable.
- If the mass is too dry, add a little bit of jam and mix again.
- If the mass is too soft, add a bit more coconut flour.
Assembly:
- Place the student mass between two pieces of baking paper and tap it until it measures 16 x 26 cm.
- Roll it out with a rolling pin so the surface becomes even.
- Remove the top layer of baking paper. Spread a thin layer of jam on the shortcrust base and turn the rolled-out student mass 'upside down' onto the jam and carefully remove the baking paper.
- Mix the powdered sugar well with egg white to make icing.
- Spread it over the surface with a palette knife and immediately sprinkle with finely chopped pistachios and cocoa nibs.
- Place the 'cake' in the fridge for about 1 hour, then trim it to measure 15 x 25 cm.
- Dip a sharp knife in boiling water and wipe it off between cuts.
- Now divide the cake into 25 equal pieces of 3 x 5 cm each (5 pieces one way and 5 the other way).
- Store them covered in the fridge until ready to serve.